The Basics of Good Frying

1. START WITH FROZEN PRODUCT
For optimal texture and flavour, be sure product is completely frozen before cooking.

2. 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 thermostat as needed.

3. ADD PRODUCT TO BASKET
Away from fryer, fill basket no more than ½ full to ensure all product will be submerged. Shake to remove excess water or ice. Drop first basket and wait 20 seconds before placing another basket in the fryer.

4. SHAKE BASKET GENTLY
After 30 seconds of frying, shake basket to ensure even cooking.

5. DRAIN PRODUCT
After frying, hold basket above fryer for 10 seconds and shake gently to remove excess oil. Shake, bang and hang.

6. 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.

Leveraging Outdoor Dining

When re-opening your restaurant after Covid, leveraging your outdoor space can be a great way to drive foot traffic into your venue while allowing your guests to feel safe and comfortable.

Check out our quick and easy guide with tips and tricks to help you get back in the game stronger.