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 AMOUNT TEMPERATURE TIME
Cheese, frozen nuggets 3 cups 390° 2 to 3 minutes
Chicken
Frozen, nuggets 3 cups 390° 3 to 4 minutes
Raw, serving size pieces, breaded 2 pieces 350° 10 to 13 minutes
Egg Rolls 2 350° 4 to 5 minutes
Fish
Frozen, breaded 3 to 4 pieces 390° 7 to 8 minutes
Raw, breaded 3 to 4 pieces 390° 2 to 4 minutes
Onion rings
Frozen, breaded 3 cups 390° 3 to 4 minutes
Raw, breaded** 3 to 4 large pieces 350° 1
1
⁄
2
to 2
1
⁄
2
minutes
Potatoes
Frozen french fries 3 cups 390° 8 to 10 minutes
Raw fries (see recipe below) 1 cup 350° 4 to 5 minutes
390° 5 to 6 minutes
Shrimp
Frozen, breaded 3 cups 390° 3 to 4 minutes
Raw, breaded 3 cups 390° 2 to 3 minutes
Vegetables, raw, breaded** 5 to 6 pieces 350° 1 to 3 minutes
**These foods are best when fried in small quantities.
Recipes
Raw French Fries (Double Fry Method)
Cut medium potatoes, peeled if desired, into
1
⁄
4
to
1
⁄
2
inch thick strips. Place into large bowl and cover with hot, tap water. Soak potato strips for
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.
Crispy Coating
1
⁄
2
cup milk Flour
1 egg, beaten Salt and Pepper
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.
Beer Batter
1
1
⁄
2
cups flour 1
1
⁄
2
cups beer
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.
4
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