Oven Frying
Oven frying produces a result that is healthier (usually less oil yet similar to fried foods even though it isn’t a
real frying process. Generally food is baked in a hot oven and basted once with a small quantity of fat or
cooking spray. As with deep-fried foods, most foods are br
eaded or battered prior to being baked to seal in the
juices and produce a crunchy, crispy crust. Food normally does not require turning and cooks quickly using
this high heat (450˚ – 500˚F) method. This works especially well with fish fillets, chicken pieces and pork
chops. Generally bread crumbs or corn flake cru
mbs are utilized to produce a crispy crust when oven-frying.
The Basics of Frying:
1. Recommended Products: A quality candy or deep-frying thermometer. A deep fat frying thermometer,
preferably with a clip that allows the thermometer to be affixed to the side of the frying vessel is essential,
since accurate control of the temperature of the frying oil is essential to successfully fried foods.
2. An Electric Skillet is preferred for pan frying; otherwise, choose a pan with a thick heavy botto
m that is
larger in circumference than the heat source (this will prevent oil from dripping down the exterior of the pan
into an open flame that might cause a fire.) Use a heavy skillet or frying pan that is wider than it is deep and
has a heavy bottom to help regulate uniform heat from the bottom of the pan. This is absolutely essential when
pan frying with limited amounts of oil.
3.
A Cajun Injector Electric Fryer for deep fat frying with digital timer and thermometer, Star Lifter, clear
cover, and petcock drain spout specifically designed for high heat frying of large items such as turkey as well
other deep fried foods.
Deep Frying
Foods to be deep-fried should be of a size and shape that permits individual pieces to float freely in the fat.
The fat should surround the food and begin cooking it on all sides at once. The food is usually battered or
breaded to protect the food’s surface moisture from coming into contact with the hot oil creating an exterior
layer or crust sealing food flavors and juices inside. We suggest the followi
ng tips:
1. Use a pan wider than it is deep, and that is wider than the heat source (so oil won’t come in contact with
direct heat.) Always use clean, fresh oil or previously used oil, properly filtered and refreshed by frying a raw
potato or handful of parsley for about five minutes prior to frying food for dinner. Delicate foods sh
ould not be
fried in oil previously used to fry strongly flavored foods.
2. Much of fried food odors can be absorbed by placing a small cup of bleach nearby. Be sure to mark as
“Bleach” and keep children away from the cup as well as from the hot oil.
3. Never fill your fryer more than half full of oil. Yo
u will need a minimum of three inches between the oil
surface and the top of the pot.
4. Constantly monitor temperature of the oil. Never crowd the frying oil, fry in small batches. The oil should
freely bubble around each piece of food at correct temperature.
5. Use proper tools when removing fried foods and draining oils to a plate with several layers of paper towels.
To add more absorbency, place a brown paper bag below the paper towels on the plate.
6. Keep deep-fried foods warm by placing in a single layer on fresh paper towels (after initial draining step
above is finished) in a 25
0˚F oven while you complete frying.
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