How To Fry

Some useful tips on how to fry

Useful tips on how to fry

After roasting, frying is perhaps the next most important cooking process, and the advantages are that it is quick and simple to do. There are two ways of frying, either in shallow or deep fat. Both methods cover a wide range of basic foods - meat, fish and made-up dishes too, such as fish cakes.

It is important also to know how to prepare food for frying. Properly fried food should look appetising and taste light, leaving you wanting more.

Shallow fat frying

This is the most commonly used method and, as the name implies, it is done in a frying pan in any of these fats: butter; oil; a mixture of butter and oil; dripping; lard or one of the commercially prepared shortenings. The following are foods suited to shallow fat frying: lamb cutlets and made-up mixtures such as fish cakes. For the best taste and effect use butter, otherwise oil or dripping (do not use the latter with food in an egg and crumb coating because dripping would over-brown the egg).

The amount of fat in the pan is important; it should come half way up the food to be fried so that the sides, say, of the fish cake or cutlet, are completely browned.

Turn the food once only and cook on a moderate to brisk heat; this depends on what is being fried, whether it is raw or cooked, and times are normally given in the recipes.

Whole fish need only a roll in seasoned flour or oatmeal just before frying. Sole or plaice fillets may be rolled in seasoned flour and then fried in butter, or dipped into beaten egg after rolling in seasoned flour, then fried until golden-brown.

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