I’m not a huge fan of fried food but every now and then, beer battered chicken sounds really good!! The problem with frying food, with no deep fryer, is getting your oil temperature “just right”. You don’t want it too hot or at the smoking point because your food will cook too fast on the outside and not be cooked thoroughly on the inside. However, if the oil isn’t hot enough, you end up with oil drenched food. Here are my tips for the perfect temp oil:
- When the oil moves fluidly like water
- When a small piece of food, added to the oil, sizzles immediately
- When you stick the end of a wooden spoon into the oil and you see bubbles form around the wood and they start to float up, your oil is hot enough to cook with
Cheers and happy frying!