7
FROZEN FOOD
•
Frozen food cools oil quickly, so fry a single layer at a time.
•
Shake off excess ice or water before adding the food to the oil.
•
Keep the pieces apart, or they’ll stick together.
•
Use the highest temperature setting, and lower the basket slowly into the oil to reduce
foaming.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
Fish – frozen
You may fry pre-coated fish – follow the directions on the package.
Type
Temperature (ºC)
Time (mins)
Plaice
190
5 - 6
Fillets
170
10 - 15
Goujons
190
3
Scampi
170
3 - 5
Fish cakes - small
170
3
Fish cakes - medium/large
170
4 - 5
Whitebait
190
2 - 3
Fish – fresh
Fish has a high water content. Dry with paper towel, and coat before frying. Use whole, or cut
into fillets, cutlets or goujons.
Type
Temperature (ºC)
Time (mins)
Fillets, goujons, scampi, fish cakes
190
3 - 4
Whitebait
190
1 - 2
Meat
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or batter. For frozen meat
products, follow directions on the package.
Type
Temperature (ºC)
Time (mins)
Goujons
190
3
Chops/cutlets - small/large
170
10/15
Scotch eggs
170
10
Rissoles, meat balls
190
6
Weiner schnitzel (depending on thickness)
170
3-8
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.
Type
Temperature (ºC)
Time (mins)
Goujons
170
4
Drumsticks
170
14 - 15
Croquettes
190
2 - 3
Chicken in breadcrumbs - small
170
15 - 20
Chicken in breadcrumbs - large
170
20 - 30
