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DEEP FRYING (3 of 6)
Hospitality and Catering
PREPARATION
Fish prepared for deep frying needs to be dry. Placing wet fish items into hot oil is dangerous (such as wet chips (pommes frit)): the water turns instantly to steam, causing violent bubbling of the fat and the oil in some cases can spill out of the frying unit.

COATING

Fish is best coated in:
  • Flour, egg and breadcrumbs
  • Milk and flour
  • Batter
  • Flour
  • Wrapped (ie. samosa, filo etc.)
Image showing batter being mixed
Image of ingredients used to make batter
General Points Fish Cuts Preparation Frying & Draining Safety Serving