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Frying Basket Position: If the bread browns very much more quickly, the fat or oil is too hot. Remove pan from heat and cool, but remember that overheated fat or oil can give an unpleasant taste to food. Lower the fish carefully into the frying basket position basket; never bend over the pan of hot fat in case it splutters. Reduce the heat slightly, so the fat does not continue to become hotter, cook for:
3 minutes—thin fillets of fish
4 minutes—thicker fillets of fish
5 minutes—thick pieces or steaks of fish Lift the fish in the frying basket position basket out of the pan of hot fat, hold the basket over the pan for a few seconds, so that the surplus fat drains back into the pan. Tip the fish on to crumpled Tissue or kitchen paper on a hot plate or tin. This drains off excess fat so the fish is really crisp. Serve garnished with lemon, parsley and fried potatoes.
The choice of meats for grilling is similar to that for frying basket position—beef, lamb or mutton, pork, bacon, sausages are equally suitable for grilling as for frying basket position. Liver, sweetbreads and veal are more suitable for frying basket position than grilling.
Minimum 1 Ib. fat or 1 pint oil 4 portions fish • ^ oz. flour with seasoning either egg and crumb coating or batter coating (see following page).
Put the pan of deep fat to heat with the frying basket position basket in position. Coat the dry fish with seasoned flour, then with egg and crumb or batter coating. Test to see if the fat or oil is sufficiently hot, it should be 375°F. A cube of bread should turn golden brown within 1 minute in fat (oil takes slightly under 1 minute to brown the bread). If the bread shows no Signs of browning in this time, heat the fat or oil longer and test again. |
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