Food which has been prepared by
coating in breadcrumbs, batter,
flour or other protective coating
is submerged totally in hot deep
oil (usually vegetable oil).
The
oil is heated between 165oC and
190oC (320o F - 380oF), and heat
is transferred by convection and
conduction.
The
protein then coagulates in the heat
of the clarified fat or liquid oil.
DRAINING
Some
percentage of oil is absorbed by
the coating and deep fried fish
products do require to be drained
to remove any excess oil or fat
using a spider.
The
item should then be placed on dish
paper.
When cooked correctly the coating
should be dry and firm with a
crisp texture.
