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Frying Timetable
The following times are approximate and based on the maximum recommended amounts of food. Fill the basket
no more than ¾ full for most foods.
FOOD
Cheese, frozen nuggets
Chicken
Frozen, nuggets
Raw, serving size pieces, breaded
Egg Rolls
Fish
Frozen, breaded
Raw, breaded
Onion rings
Frozen, breaded
Raw, breaded**
Potatoes
Frozen french fries
Raw fries (see recipe below)
Shrimp
Frozen, breaded
Raw, breaded
Vegetables, raw, breaded**
**These foods are best when fried in small quantities.
Recipes
Cut medium potatoes, peeled if desired, into
15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because raw fries contain a high percentage of moisture extreme care must be used when deep frying. Thoroughly dry raw fries before deep frying.
Place only a single layer of raw fries in the basket. keeping the cover open, lower the basket slowly into the oil. If the oil starts to boil up too
quickly lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered into the
fryer. Close cover.
Fry at 350° for 4 to 5 minutes until edges of fries begin to brown. Drain; let stand to cool for at least 10 minutes, but not more than 2 hours. Just
before serving, fry potatoes at 390° for 5 to 6 minutes or until golden brown.
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then coat in seasoned flour. Fry food according to
timetable above.
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip food in batter and
fry according to timetable above. For best results, fry beer battered foods without the fry basket.
Helpful Hints
Before deep frying, always remove excess moisture or ice crystals from food by patting dry with toweling. even small amounts of
moisture may cause the oil to spatter, pop, boil over, or erupt.
For breading or coating foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, a mixture of corn meal and
flour, pancake mix, or prepared bread mixes.
For crisper foods, fry without the cover.
Use only heat resistant utensils in the fryer as most plastics or rubber will become damaged from the hot oil. Do not leave metal utensils
in the fryer as they will become hot.
After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will need to be replaced
more often if fish, chicken, or food coated with bread or cracker crumbs is fried frequently.
It is time to replace the cooking oil if any of the following occur: The oil is dark in color, has an unpleasant odor, smokes when it is
heated, or foams excessively during frying.
AMOUNT
3 cups
3 cups
2 pieces
2
3 to 4 pieces
3 to 4 pieces
3 cups
3 to 4 large pieces
3 cups
1 cup
3 cups
3 cups
5 to 6 pieces
raw french fries (Double Fry Method)
⁄
to
⁄
inch thick strips. Place into large bowl and cover with hot, tap water. Soak potato strips for
1
1
4
2
Crispy Coating
⁄
cup milk
1
2
1 egg, beaten
Beer Batter
1
⁄
cups flour
1
2
TEMPERATURE
390°
390°
350°
350°
390°
390°
390°
350°
390°
350°
390°
390°
390°
350°
Flour
Salt and Pepper
1
⁄
cups beer
1
2
4
TIME
2 to 3 minutes
3 to 4 minutes
10 to 13 minutes
4 to 5 minutes
7 to 8 minutes
2 to 4 minutes
3 to 4 minutes
1
⁄
to 2
⁄
minutes
1
1
2
2
8 to 10 minutes
4 to 5 minutes
5 to 6 minutes
3 to 4 minutes
2 to 3 minutes
1 to 3 minutes
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