Deep Frying

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
In deep frying, the fish is usually protected with a batter or breading, and more or less immersed in oil, a relatively inefficient conductor of heat, at a temperature around 350°F/175°C, well above the boiling point of water. The surface dries out and gets hot enough to brown and to develop a characteristic rich aroma and a crisp crust that acts as a layer of insulation and slows subsequent heating. The fish is therefore heated evenly from all directions, but fairly gently, giving the cook some leeway in removing it while it’s still moist inside.