ISSUE-1 30/10/2017 9
Frying chart (continued)
Food Quantity Frying
temp.
(°C)
Time
(min)
Fresh foods
French fries / Chips* 500g * 190* 6 – 9
Potato croquettes 6 - 8 pieces 190 8 – 9
Mushrooms (button) Single layer / 215g 150 4 – 5
Onion rings (battered) 6 – 8 pieces 190 4 – 6
Apple fritters 4 pieces 170 4 – 6
Breaded fish fillets (e.g. plaice,
sole)
250g
160
4 – 6
Battered fish fillets (e.g. cod ,
haddock)
1- 2 fillets / 300g
175
7 – 9
Camembert wedges (breaded) 3 – 4 pieces 190 1 – 2
Breaded chicken filets
8 – 9 small pieces /
360g
175
4 - 5
Frozen food
Chips 500g 175 4 - 5
Potato croquettes 6 - 8 pieces 190 5 - 6
Mushrooms (breaded whole) 10 pieces 190 4 – 5
Fried onion rings 6 – 8 pieces 190 3 – 4
Breaded scampi 16 pieces / 250g 180 4 – 5
Fish fillets (e.g. cod, haddock) 2 fillets 190 8 - 10
Fish fingers 8 pieces 190 4 – 5
Chicken nuggets 8 – 10 pieces 190 3 – 5
If cooking thicker chips or larger quantities of fresh chips,
partially cook the chips in small batches ahead of the required
time. Cook chips at 150 °C until soft to the feel and light golden
colour and then remove the chips from the fryer (place on a plate
lined with kitchen towel) and allow to cool. When the chips are
required, heat the oil to 190°C and fry until crisp and a mid
golden colour. Each batch will take about a minute until crisp
and allows batches of chips to be ready to eat in a short time.
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