Applications

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Deep-frying can be applied to small pieces that are plain or have been dredged, breaded, or battered:
  • Fish: smelt, whiting, sole, strips (goujonnettes)
  • Shellfish: shrimp, oysters, squid
  • Meat: small tender cuts such as beef fondue, chicken pieces, boneless chicken, or offal
  • Eggs
  • Vegetables: potatoes, zucchini, herbs (Note: Most vegetables either cooked or raw are always coated before cooking with the exception of potatoes and herbs.)
  • Beignets: raw ingredient coated in a batter.