Deep frying
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Template:Cookbook Deep frying is a cooking method whereby food is submerged in hot oil or fat. It is an extremely fast way to cook. Despite the use of liquid oil, it is best classified as a dry cooking method. Deep frying originated in Africa.
If performed properly, deep frying does not make food greasy since the moisture in the food repels the oil. The hot oil heats the water within the food, and steams it from the inside out. As long as the oil is hot enough and the food is not immersed in the oil for too long, no oil will actually enter the food itself. If food stays in the oil too long, all of the water will steam out and the oil will begin to penetrate the food. If the oil is too cool, the food will not be done cooking before the oil seeps into it. The oil is typically between 350°F (177°C) and 375°F (190°C).
Most fried foods receive a coating of batter or breading prior to frying. The effect of breading is that the outside of the food becomes crispy and browned while the inside becomes tender, moist, and steamed. Some foods, such as such as potatoes or whole, skin-on poultry, produce a natural skin and do not require breading.
In Japanese cuisine, deep frying is considered one of the four essential cooking techniques (along with grilling, steaming, and simmering).
- See also frying and deep fat fryer.
Examples of deep fried food
- Black Pudding - (AKA Blood Pudding) is delicacy popular in the North of England and Scotland. Individual small black puddings are battered and deep fried, mostly served with chips and sold in fish and chip shops as a take-away.
- Chicken fried steak
- Chicken wings
- Doughnut - a deep-fried piece of dough or batter
- Fish and chips
- French fries (or chips in British English, or pommes frites in French) - deep fried potato strips
- Fried chicken
- Fried shrimp
- General Tso's chicken
- Deep fried Mars bars - a delicacy of the North of England and Scotland. These are a popular candy (US) bar that has been dipped in batter first.
- Potato chips (crisps in British English) - thin slices of potato.
- Red pudding - a delicacy especially in Fife, Scotland. Individual puddings are battered and deep-fried, mostly served with chips and sold in fish and chip shops as a take-away.
- Scotch eggs
- Tempura - a Japanese technique consisting of a special batter and oil
- White pudding - a delicacy popular in Scotland and Ireland. Individual puddings are battered and deep-fried, mostly served with chips and sold in fish and chip shops as a take-away.
Deep frying is also a technique used to prepare bread pieces for canapés.