9
FRYING TIMES
Use these times purely as a guide. Check that food is cooked through before serving. If in doubt,
cook it a bit more. Chips and other vegetables should be crisp. Cook meat, poultry, and any
derivatives (mince, burgers, etc.) until the juices run clear. Cook fish until the flesh is opaque
throughout.
Chips (french fries)
• Use a chipping potato, like King Edward or Desiree.
• Peel, cut, rinse, drain, and dry thoroughly. Do not put more than two layers of chips in the
basket at a time. For best results, fry in two stages:
Stage 1: Fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale gold,
and the outside is firm, lift the basket out of the oil, and let the chips drain and cool.
Stage 2: Fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil, and
drain in a colander lined with paper towel.
Frozen chips (french fries)
Follow the directions on the package.
Other vegetables
Many vegetables may be deep fried - (onion rings, mushrooms, cauliflower florets). They can be
fried from fresh or frozen, and should be coated.
Frozen food (small pieces in batter, breadcrumbs, etc.)
• Frozen food cools oil quickly, so fry a single layer at a time.
• Keep the pieces apart, or they'll stick together.
• Shake off excess ice or water before adding the food to the oil.
• Use the highest temperature setting, and lower the basket slowly into the oil, to reduce
foaming.
• For pre-packed food, follow the instructions on the package.
Fish - frozen
You may fry pre-coated fish - follow the directions on the package.
Type
Temperature
(°C)
Time(mins)
Fillets
170
10 - 15
Strips
190
3
Prawns
170
3 - 5
Fish cakes - small
170
3
Fish cakes -medium/large
170
4 - 5
Whitebait
190
2 - 3
