11
fish – fresh
temp
(°C)
time
(min)
Fish has a high water content. Dry with kitchen paper, and coat
before frying. Use whole, or cut into fillets, cutlets or goujons.
fillets, goujons, scampi, fish cakes
190°C
3-4
whitebait
190°C
1-2
poultry
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs
or batter. Remove the skin for better results. Allow time for poultry
to cook to the centre. A crisp golden exterior doesn’t necessarily
denote this, so test before serving. For frozen poultry product,
follow directions on the package.
goujons
170°C
4
drumsticks
170°C
14-15
croquettes
190°C
2-3
chicken in crumbs – small
170°C
15-20
chicken in crumbs – large
170°C
20-30
bread, cakes, fritters
temp
(°C)
time
(min)
ring doughnuts
190°C
2
pineapple, banana or apple fritters
190°C
2-3
croutons (diced bread)
190°C
1
problems
63 If the oil foams and threatens to overflow, there’s too much food
in the basket (take some out), the food is too moist (dry it a bit
and try again), or the oil is old or contaminated (replace it).
64 Every time oil is heated, it deteriorates.
65 Every time food is put into it, moisture, particles of food and fat,
flour and spices from coatings, water from frozen foods, cause
further deterioration.
66 Particles blacken, burn, and stick to the next batch of food,
altering its look and taste. Filtering can alleviate this a bit.
67 Pre-cooked and oven chips have a coating of oil from the
pre-cooking process. This will thicken and discolour the oil in
your fryer.
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