Deep-Frying

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Deep-frying is perhaps the most popular method of preparing fish in North America. While fried fish may not be the most subtle or refined preparation, it can be of very high quality if the fish is fresh and not overcooked, the frying fat is of good quality, and the item is served without delay after cooking.

Guidelines and procedures for deep-frying meat, poultry, and fish are explained in Chapter 15, which also includes a core recipe for the popular British classic Fish and Chips, batter-coated fried fish fillets with French fries. Review as needed before continuing with this section. Note also that the batter recipes can also be used for seafood.

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