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7
Frying Timetable
The following times are approximate and based on the maximum recommended amounts of food. Fill the basket no more
than
2
⁄
3
full.
FOOD AMOUNT TEMPERATURE TIME
Cheese, frozen nuggets 6 cups 375° 4 to 5 minutes
Chicken
Frozen, nuggets
Raw, serving size pieces, bat-
tered
6 cups
4 to 5 pieces
375°
375°
4 to 5 minutes
13 to 18 minutes
Donuts* (fry without the 3 to 4 375° 2 to 3 minutes
Egg Rolls, frozen 3 to 4 375° 5 to 6 minutes
Fish
Frozen, battered
Raw, battered
3 to 4 pieces
3 to 4 pieces
375°
375°
7 to 8 minutes
3 to 4 minutes
Onion rings
Frozen, battered
Raw, battered*
6 cups
3 to 4 large pieces
375°
375°
7 to 8 minutes
1
1
⁄
2
to 2
1
⁄
2
minutes
Potatoes
Frozen french fries
Raw fries (see instructions
below)
6 cups
6 cups
375°
340°
375°
14 to 16 minutes
6 to 7 minutes
10 to 12 minutes
Shrimp
Frozen, battered
Raw, battered
6 cups
6 cups
375°
340°
5 to 7 minutes
3 to 5 minutes
Vegetables, raw, battered* 5 to 6 pieces 340° 1 to 3 minutes
*These foods are best when fried in small quantities.
Recipes
Raw French Fries (Double Fry Method)
Cut medium potatoes, peeled if desired, into
1
⁄
4
to
1
⁄
2
inch thick strips. Place into large bowl and cover with cold water. Soak
potato strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels. Fry at 340° for 6 to 7 minutes
until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more than 2 hours. Just
before serving, fry potatoes at 375° for 10 to 12 minutes or until golden brown.
Crispy Coating
1
⁄
2
cup milk Flour
1 egg, beaten Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then coat in seasoned flour. Fry
food according to timetable on this page.
Beer Batter
1
1
⁄
2
cups flour 1
1
⁄
2
cups beer
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer.
Dip food in batter and fry according to timetable on this page. For best results, fry beer battered foods without the frying
basket.
Milk Batter
1 cup flour 2 eggs, beaten
1
1
⁄
2
teaspoons baking powder
1
⁄
2
cup milk
1
⁄
2
teaspoon salt
Sift together flour, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thinner batter is desired, add
more milk. Dip food in batter and fry according to timetable on page 6. For best results, fry milk battered foods without the
frying basket.