Darcy Explains Deep Frying
I personally say Deep Frying gets a bad rap.
Too many people think fried food is greasy convenience foods like fast food. Foods which are breaded and battered to cover up the bad quality underneath. This is just not so. I love fried food, it is a weakness I know. But when done properly the product is tender and juicy on the inside and crunchy on the outside. The experience of the two textures together is quite amazing.
I don’t think any other cooking method has quit the versatility that Deep Frying has. You can use with vegetables, fruit, meat and even ice cream.
Deep frying is relatively simple, with the knowledge of a few things, type of equipment, type of oil and the type of frying method you want to use, you can fry to your heart’s content.
Equipment
If you are planning on doing a lot of frying you may want to invest in a fryer. You’ll want to look for one that has smooth sides and rounded corners for easy cleaning. As with any appliance you will want to read the manual before use.
You will also want to make sure the fryer you choose has a quick recovery time. Which means the oil will recover to desired temperature quickly. If the fryer has a slow recovery time it will cause the oil temperature to be too low resulting in greasy foods.
You can also fry in a deep saucepan if you so choose but YOU MUST be very careful, oil can splash and start fires it is also very difficult to control temperature. So if you are going to deep fry this way you need to take every precaution, buy a thermometer, and have grease fire extinguisher on hand.
Frying Liquids
Many types of fats can be used for deep frying, sometimes rendered animal fat is used for frying, aiding in flavor of the product being fried. The most common type of fats used are Vegetable oils, such as soy bean oil, safflower oil and canola. When choosing fats consider flavor, smoke point and chemical breakdown.
Methods of Frying
There are 2 methods to frying, the basket method and the swimming method, which one you use is dependent on the product that’s being fried.
1. The Basket Method is frying with a fry basket, products that are usually breaded and will not stick together when placed in the hot fat. You can also use the double basket method witch is a variation of the basket method but you place a second basket on top of the product to keep it from floating on the surface of the fat.
2. The Swimming Method is used with products that are battered and would stick together when placed in a basket. The product is placed directly into the fryer and flipped half way through the cooking process to ensure both side are cooked. These products usually sink to the bottom of the fryer then rise to the top as they cook.
Standard breading procedures have 3 steps and most items use this method.
1. Pat food dry and dredge in seasoned flour, the flour helps protect the food and helps egg wash stick.
2. Dip floured food in egg wash which consists of eggs and water. For every egg used is whisked with 1 TBS water. The egg wash will help the bread crumb to stick.
3. Coat the food with seasoned bread crumb, cracker crumb or meal, shake off the excess crumbs and place breaded item in a clean pan. Do not stack food on top of each other, as it could cause products to stick to one another.
Batter Procedures
Batters, like breading, coat food being cooked, keeping moisture in and preventing the food from being excessively greasy. Batters consist of liquids, such as water, milk or beer and a starch, such as, flour or cornstarch. Many contain a leavening agent such as baking powder or baking soda. The batters containing beer use the beer as a leavening agent as well as for flavor. Tempura is another type of batter commonly used.
1. Pat dry food and season
2. Dip into batter and directly into the fryer using tongs or spider (type of mesh spoon used for frying)
Recipes:
Beer Battered Onion Rings
Total Time: 1 hr 20 min
Prep 10 min
Cook 10 min
Yield:
6 to 8 servings
Ingredients
4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan
Directions
In a Dutch oven heat oil to 350 degrees F.
In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
Total Time: 40 min
Prep 30 min
Cook 10 min
Yield:
4 servings
Ingredients
Vegetable oil, for frying
1 pound Cod fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish
Directions
Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
Tartar Sauce:
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt
Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
Yield: about 1 1/2 cups
Tempura Vegetables
Total Time: 10 min
Prep 5 min
Cook 5 min
Yield: 1 serving
Tempura batter Ingredients
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt
Ingredients
Vegetable oil
Zucchini, sliced into 1/2-inch slices
Broccoli florets
Flour
Carrots, 1/4-inch dice
Cauliflower florets
Tempura batter
Directions
Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.
DIPPING SAUCE FOR VEGGIES
2 scallions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated
Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.
Enjoy,
Darcy
Thanks For Visiting.
(385)209-8249
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