Fish can be deep fried in oil or
fat. It is still a very popular
and a key method of cookery, used
for vegetable and fish products.
Small
whole fish (such as whole whiting,
sole and whitebait) can be deep
fried, or fish cuts (such as goujon,
goujonette, filet and supreme -
see types of fish cut).
Frying
batters and fish coatings such as
pané have been detailed in
Element 1 of this unit.
Popularity
Deep
frying fish along with deep fried
foods generally are not as popular
for professional cookery in the
mid 1990's as more people consider
their diet. As healthy eating has
developed the reliance on deep
fried or fried food in general
has relaxed.
Deep
fried fish and chips is one of
those dishes which the UK is famous
for, the reputation and history
of the British - Fish and Chips
is significant.
To
produce a good frying batter is
no easy task, using the correct
oil, cooking temperature with good
preparation techniques, contribute
to this popular method of cookery.
