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Deep-frying
Appears in
Published 1991
Fish coated in batter and fried quickly in hot deep oil is light and the flavour of the fish is preserved. The choice of oil is important not only for the flavour but also because the higher the temperature an oil can reach without developing a ‘burnt’ taste, the better. Vegetable oils are best to use, notably sunflower and groundnut.
For deep-frying fish, the temperature of the cooking oil should be between 180°C and 190°C (350°F and 375°F) or until a cube of white bread browns in about 30 seconds.
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