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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

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1. The batter should be thick enough to coat the food to be fried.
2. The frying fat should be at least one inch in depth. Coated food can be fried in deeper fat.
3. The fat must be hot enough to seal the batter immediately so that the food inside does not become greasy, but not so hot as to bum the coating before the filling is cooked or heated through.
4. When hot enough the fat should just show signs of hazing. It can be tested by dropping a small spot of batter into the fat. If the fat is at the correct temperature the batter will sink, rise to the Surface immediately and then begin to colour.

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