The Basics of Good Frying
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Start with Frozen Product
It sounds a bit silly, but for optimal texture and flavour, be sure product is completely frozen before cooking. If it is defrosted, or soft, it will clump together and cook unevenly, and will not form a crisp shell as the frozen product hits the hot oil.
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Check Oil Temperature
Ensure oil is always up to the fill level and heated to 175°C – 180°C (never above 180°C). Check temperature regularly and recalibrate the thermostat as needed.
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Add Product to Basket
Sit basket on a bench NOT over the fryer itself, and fill each basket no more than ½ full to ensure all product will be submerged. Shake to remove excess water or ice before lowering the first basket into the hot oil and wait 20 seconds before placing a second basket in the fryer.
“Loading fry baskets to extra full, or par-cooking, then dunking chips to reheat is actually counterproductive to cooking good chips! Instead of saving time, it takes longer, and the chip result is uneven, soggy and poorly cooked. Follow the steps above and you will have perfect, crispy chips every time”
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Shake Basket Gently
After 30 seconds of frying, shake basket to ensure even cooking and allow oil to circulate around all the chips.
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Drain Product
After frying, hold basket above fryer for 10 seconds to drain, and shake gently to remove excess oil.
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Season Away from Fryer
Do not salt or season over fryer, as this causes the oil to break down, requiring more frequent oil change, as well as changing its flavour. Instead, tip chips into a large bowl, season and toss in the bowl to coat.
