Frying tips

Easiest way (I guess for me) to prepare fish or food is by frying. It may be unhealthy to eat fried foods because of the fat content, yet once in a while we are craving for fried foods. There are factors we need to consider in frying, and here are some:

Choose oil carefully, there are oils high in calories. We all know the prices of commodities are increasing; there are oils available in the supermarkets that low in calories, low in price, and best for frying. Know the taste and the smell of the food once fried with the oil we will be buying. It is also advisable to know the smoking point of the oil when heated.

Next to consider is the frying pan that we will be using. We prefer to use the deep, non-sticky pan. Make sure we are frying dry foods. Before frying fish, dry with kitchen paper, to protect the skin coat with flour or breadcrumbs.

Add enough oil to the frying pan making sure there are few spaces at the top of the pan for covering. Heat the oil over high heat but not to the point of smoking. Add the food and remember not to full pack the pan, for the food to be evenly cooked. Lower the heat if necessary, frying time varied depending on the type of food. Carefully watch the food we are frying, until browned according to our recipe.

When food is cooked, drain it and use kitchen towel or kitchen paper until served. When done, be sure to drain the oil and keep it cool before storing or reusing it.
Happy frying!