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Deep-Frying
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Published 2025
To deep-fry means to cook a food submerged in hot fat. Commercial deep-fryers are equipped with thermostats to control the temperature of the fat, and with baskets to lower food into the fat and to remove and drain them when fried. Deep-frying can also be done in a pot on the stove-top. In this case, it is necessary to use an appropriate thermometer to ensure correct cooking temperature.
The guidelines and procedures in this section apply primarily to poultry and seafood items. Although it is possible to deep-fry meats, it is done less frequently than for poultry and fish. (Breaded veal and pork cutlets may be an exception, but they are more often pan-fried than deep-fried.) Deep-fried vegetable and potato items are discussed in Chapters 12 and 13.