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6
2. Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking
scraps of bread till golden, then crush or process to a fine crumb.
Basic batter
• 100g self raising flour
• pinch of salt
• cold water
Just before it’s needed, mix the salt and flour with enough water to form a smooth cream that
will coat the back of a spoon.
Basic fritter batter
• 100g self-raising flour
• 5ml (1tsp) cooking oil
• pinch of salt
• cold water
Sift the flour and salt into a bowl. Stir in the oil. Just before it’s needed, stir in enough water to
form a smooth batter.
Fritter batter with egg white
• 100g plain flour
• 1 egg, separated
• 150ml liquid (cold water, milk, beer)
• 15ml (1tbsp) cooking oil
• pinch of salt
Sift the flour and salt into a bowl. Stir in the egg yolk, then the liquid. Beat in the oil. Just before
it’s needed, whisk the egg white and fold into the batter.
Crispy Chinese batter
• 75g cornflour
• 1 large egg
• 10ml (2tsp) baking powder
• 5ml (1tsp) cooking oil
• good pinch of salt
• cold water
Mix the egg, cornflour, salt, oil, and enough cold water to form a creamy base on which to add
either egg and breadcrumbs or batter. It holds the other coatings on the food.
FRYING TIMES
Use these times purely as a guide. Check that food is cooked through before serving. If in doubt,
cook it a bit more. Chips and other vegetables should be crisp. Cook meat, poultry, and any
derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout.
Chips (french fries)
• Use a chipping potato, like King Edward, Cara, Maris Piper, Romano or Desirée.
• Peel, cut, rinse, drain, and dry thoroughly. Don’t put more than two layers of chips in the
basket at a time. For best results, fry in two stages:
Stage 1: Fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale gold,
and the outside is firm, lift the basket out of the oil, and let the chips drain and cool
Stage 2: Fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil, and
drain in a colander lined with paper towel.
Frozen chips (french fries)
Follow the directions on the package.
Other vegetables
Many vegetables may be deep fried – onion rings, mushrooms, cauliflower florets. They can be
fried from fresh or frozen, and should be coated.
frozen food (small pieces in batter, breadcrumbs, etc.)
• Frozen food cools oil quickly, so fry a single layer at a time..
• Keep the pieces apart, or they’ll stick together.
• Shake off excess ice or water before adding the food to the oil.
• Use the highest temperature setting, and lower the basket slowly into the oil, to reduce
foaming.
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