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FROZEN FOOD
• Frozen food cools oil quickly, so fry a single layer at a time.
• Shake off excess ice or water before adding the food to the oil.
• Keep the pieces apart, or they’ll stick together.
• Use the highest temperature setting, and lower the basket slowly into the oil to reduce
foaming.
• When cooking pre-packed foods, follow any guidelines on the package or label.
Fish – frozen
You may fry pre-coated sh – follow the directions on the package.
Type Temperature (ºC) Time (mins)
Fillets 170 10-15
Goujons 190 3
Fish cakes - small 170 3
Fish cakes - medium/large 170 4-5
Whitebait 190 2-3
Fish – fresh
Fish has a high water content. Dry with paper towel, and coat before frying. Use whole, or cut
into llets, cutlets or goujons.
Type Temperature (ºC) Time (mins)
Fillets, goujons, sh cakes 190 3-4
Whitebait 190 1-2
Meat
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or batter. For frozen meat
products, follow directions on the package.
Type Temperature (ºC) Time (mins)
Goujons 190 3
Chops/cutlets - small/large 170 10/15
Scotch eggs 170 10
Rissoles, meat balls 190 6
Wiener schnitzel (depending on thickness) 170 3-8
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