Deep Fryers

A Bit of fun with Deep Fryer Recipes

We really do enjoy researching all the small details, information and recipes for our collection. If it is one thing that has a lot of people making a comment on the blog it has to have been the Deep Fryer Week.

Lots of people have cooked and eaten family favorites including Deep Fried Chicken Wings, Deep Fried onion rings, Deep Fried catfish and Deep Fried Turkey.

Hey anything can be Deep Fried including -

Deep Fried Avocado Bites, Spaghetti and Meatball on a stick, Deep Fried Mashed Potato, Deep Fried Chocolate Candies, Deep Fried Oreo cookies, Deep Fried pickles or Deep Fried Peanut Butter and Jelly sandwiches?

Our recipes today are for Deep Fried Catfish and Deep Fried Onion Rings (not very adventuresome are we?)

Deep Fried Onion Rings

Serves: 4
Cooking Time: 10 minutes
Cooking Level: Easy

Ingredients:

• 4 large white onions
• cold milk
• 2/3 cup yellow cornmeal
• 2/3 cup all-purpose flour, sift before measuring
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons melted shortening
• 1 beaten egg
• 1 2/3 cups milk
• flour

Directions:

1. Peel onions and slice into rounds 1/4-inch thick.
2. Separate rings; soak in milk for 15 minutes.
3. Mix the cornmeal, flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk to make the batter.
4. Drain the onion rings well and pat dry.
5. Dip in batter then in flour.
6. Fry onion rings in batches in deep fat at 360° to 370° for 2 to 3 minutes, or until golden brown.

Beer Batter Fried Catfish

Makes: 24 pieces
Cooking Time: 15 minutes
Cooking Level: Easy

Ingredients:

• 1/2 cup unsifted all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons Cajun seasoning
• 1 tablespoon garlic powder
• 1 teaspoon Everglade seasoning, optional
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon dried oregano leaves, crushed
• 3/4 cup room-temperature beer
• 1 large egg, lightly beaten
• Vegetable oil
• 1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch wide strips

Instructions:

1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (if using), baking powder, paprika, white and red peppers and oregano.
2. If not using Everglade seasoning, add 1/2 teaspoon salt.
3. Whisk in beer and egg until smooth.
4. Cover and refrigerate for 1 to 2 hours.
5. When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F.
6. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd).
7. Fry until well browned on all sides, about 3 minutes. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.

Features of a Deep Fryer

Some features when considering buying a modern Deep Fryer include:

• A basket to raise food clear of the oil when cooking is finished.
• A ready light and an illuminated power switch (Power & Ready Indicator Lights).
• Adjustable temperature and digital timer
• Breakaway cord (helps prevent the fryer from tipping over if the cord gets snagged.)
• Oill filters to extend the usable life of the oil.
• Immersion Heating Element for Crispier Food and ultra-fast heating.
• Domestic fryers often include a safety cut-out in case of overheating, for example if not enough oil is used or the fryer is switched on whilst empty
• A reset button is included on most of these fryers to reset the safety device once the unit has cooled down; if a reset button is not included the fryer may need repairing if the safety device activate
• Digital timer
• An adjustable thermostat for getting exact cooking temperatures and cool touch housing for added safety.
• Dishwasher Safe (Except Power Strip and Immersion Element)
• All Removable Parts Including Bowl and Housing
• Cool Touch Housing for Added Safety
• Cool touch handles
• Folding Handle,
• Automatic Shut Off and Signal Bell
• Locking Lid with View Window & Dual Filters

How a Deep Fryer works

How a Deep Fryer works ~ Deep frying happens when the oil is hot enough; the surface of the food will cook instantly, forming a seal that the fat can’t penetrate.
At the same time, the moisture inside the food is converted to steam, which cooks the food from the surface inwards.

Remember Oil and water DON’T mix ~ so make sure that the food you are going to fry is dried completely by letting it sit on paper towels or if it crumbed on a wire rack. Also remove any loose ice on frozen foods before frying.

Be aware that Deep fryers malfunctioning or being used inappropriately are a serious fire risk. Furthermore, putting water on oil fires will aggravate the situation. There are special fire extinguishers for food oil fires so purchase one and learn how to use it.

Safety around your Deep Fryer

• NEVER EVER LEAVE YOUR DEEP FRYER UNATTENDED!!!
• Keep deep fryer and cord well out of reach of small children.
• Put oil in first then turn on the Deep Fryer.
• Never mix different oils together as each type of oil reaches frying temperature at a different time.
• If your fryer has overflowed the cause was more than likely that the fryer was filled beyond the maximum marker. Check the oil level because there is a minimum and maximum level mark in the bowl.
• Unpleasant odors can be due to aged oil and/or a saturated filter that needs to be changed. Change oil or filter or both and you dispose of frying oil when the oil darkens in color, starts to smell rancid or has excessive foaming around the frying food.
• Do not store your oil in the refrigerator, because the process of chilling and then bringing it to room temperature will cause spattering when it’s heated.
• Oil is better stored in a cool, dark place.

Okay this week we go into the controversial world of Deep Fryers. It seems that there are 2 kinds of people in this world – the people who like deep fryers and the people who do not like deep fryers. Yes I know that battering, crumbing and frying unquestionably add fat and calories and are most definitely not good for the waistline either, but sometimes you just need a comfort food.

However, there are a few things that can be done to help keep fat absorption to a minimum.

• Make sure the oil is at the optimum temperature will help.
• The best temperature is 350 to 375 degrees F.
• If your deep fryer doesn’t have a temperature indicator, you can test by dropping a cube of crustless white bread in the oil. It should be golden brown in about 60 seconds.
• Don’t overcrowd the deep fryer ~ the oil cannot retain its heat if there is too much food in the fryer and the food will have the chance to absorb more oil than necessary.
• Rapidly adding ingredients to hot oil will cause its temperature to drop sharply; prolonging your entire cooking process. Instead, for best results, add food slowly to maintain the oil’s high temperature.
• Choose oils that have a high smoke point. Recommended oils include Peanut oil, (it’s a little more expensive but does not burn as easy and the neutral flavour does not affect the food taste.)

A Bit of fun with Deep Fryer Recipes

Features of a Deep Fryer

How a Deep Fryer works

Safety around your Deep Fryer

Deep Fryers

Pages

Categories

Tags