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Preparation for Frying

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Most foods to be deep-fried, with the major exception of potatoes, are first given a protective coating of breading or batter. This coating serves four purposes:
  1. It helps retain moisture and flavor in the product.
  2. It protects the fat against the moisture and salt in the food, which would speed the deterioration of the frying fat.
  3. It protects the food from absorbing too much fat.
  4. It gives crispness, flavor, and good appearance to the product.

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