11
HANDY FRYING CHART
TIME IN
FOOD
COATING
PROCEDURE
TEMP
MINUTES
POTATOES
Standard French Fries
Cut in uniform pieces 1/2”
350°
5-7
Blanch Only
square the long way
350°
3-1/2
Brown Only
350°
3-1/2
Long
Branch
Cut
in
uniform
pieces
3/4”
square
the
long
way
350°
7-10
Julienne (shoe string)
Cut in uniform pieces 1/8”
to
1/4”
square
the
long
way
350°
3-6
Chips
Soak
in
cold
running
water
until water does not run milky
350°
2-3
CHICKEN
Large Pieces
Batter or
Some prefer rolling in
325°
9-1l
Small Pieces
Breading
seasoned fl our, dipping in egg
340°
7-10
Pre-cooked
wash, and frying
350°
3-4
FISH
Fillets (Large)
Breading
Select fi llets of uniform
350°
4
Fillets (Small)
or Batter
size, skin out and dry.
350°
3
Oysters
Breading
Use Oyster liquor in batter
or Batter
or breading
350°
5
Clams
Batter
350°
1
Scallops
Breading
350°
4
Shrimp
Batter
Some
prefer
soaking
1/2
hour
in
cold
seasoned
milk
350°
3
Smelts
Breading
Cut spinal cord several
350°
4
places
to
prevent
curling
MEATS
Chicken
Fried
Steak Breading
Sever
all
connecting
membranes
at
one
inch
intervals
to
prevent
curling
360°
3-4
Cutlets
Breading
350°
3-4
Chops
Breading
340°
3-4
Meat Balls
Breading or
rolled
in
fl
our
340°
4-6
Brains
Breading
340°
3-5
VEGETABLES
Asparagus
Batter or crumbs
Pre-cook in salted water
350°
3
Caulifl ower
Batter or crumbs
Pre-cook and separate fl owers
350°
3
Egg Plant
Crumb Breading
Peel, cut cross-wise into 1/4”
slices
350°
3
Onions
Light
batter
Slice
thin,
soak
in
milk
for
two
hours
350°
3
FRITTERS
Fruit (bananas, pineapples, apricots, berries)
Serve with fruit juice
350°
3-5
Corn
Batter
Serve with syrup or jelly
350°
3-5
Vegetable (peas, green beans)
Serve with tomato cheese sauce
350°
5-8
MISCELLANEOUS
Croquettes Breading
360°
3
Chinese
Noodles
375°
1-2
French
Toast
375°
1
DOUGHNUTS
Cake
375°
1-1/2 - 2
Yeast,
raised
375°
1
