Frying

Cooking methods Not the most healthy option of cooking food, but the only way of preparing crispy chips, battered fish or vegetables. Frying is a quick way of cooking, the oil must be heated to a high temperature and then the food added, shallow frying is used more for breadcrumbed fish, fried egg, sausages, bacon, pancakes and for preparing some meats for casseroling, like gulash meat that benefits from being quick fried first to seal in the meat juices, before being slow cooked in the oven or a saucepan in a sauce.

Deep frying is the best way of cooking chips and battered food. The food should be blotted on kitchen paper before being served, thus taking away a little, but not all of the unhealthy oil. Fried food should be crispy on the outside and soft on the inside, this is achieved by having the oil at the right temperature, too hot and the food will burn, too low and the food will be soggy.
Olive oil cannot, unfortunately be used for deep fat frying as it doesn’t reach a high enough temperature. Also margarine or butter aren’t suitable.

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