It is messy and hardly good for you... Friday Frying In Fat.

The notion that fat is not good for you is an old as time. Just about every restaurant that you have ever ate at, had something that is fried in fat on its menu.

A few things about frying in fat: First you get to pick your fat. Olive oil, peanut oil, grapeseed oil, vegetable oil, shortening, or soy,  can all be beneficial in their own way. One factor is price, the last three are more inexpensive than the the first three which are more flavorful.

Second, it is easy and safe. A home fryer can be bought for under $35 and last years. I currently use an eight quart that is over twenty years old. The cord has a thermometer, and reaches temperature in minutes

Third, you can fry almost anything from plants to animal. Some items may need to be marinated or soaked. Some will need to be submerged in the oil, while others need a minuscule amount.
If you cook often, you will do different types of frying: deep frying using a fryer,  sauteing using one or two inches of oil. Or using two to six cups of oil in a large pot, as I did in making bake and shark this week.

As a regular fryer, you get to reuse the oil. Remember, strain oil after each use to remove leftover  solids.  It should also be kept refrigerator, oil tends to get rancid by heat and constant light. i use various mason jars that can be tucked away to the  back of the fridge.

I avoid deep frying in the kitchen, The frying process needs to breathe. Absorbed in ones clothing and utensils are quickly realized, especially in doing seafood.. My best area to fry is on the patio. I also try to put a timer on, it is easy to forget you have multi fires going.

I fry at 350 to 375 degrees. One should invest in a good digital thermometer. I found myself using the flour test recently. The oil is ready when you drop a few specks of flour in it and it sizzles without burning.

Depending on the item, you may want to flour the product or use a batter as in preparing a tempura. This adds a protective coating and prevents over cooking. It also gives a nice crispy taste.
When frying, add in small batches to maintain a constant temperature. Never crowd a pot when cooking in any method. My fryer comes with a basket for draining. I still put cooked items on paper towels by habit.
Fried food is best eaten immediately but will hold in the low setting (175-200 degrees) of the oven until ready to serve.

                                             Bake and Shark
For Bake:
4 cups flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon cinnamon
Pinch of Salt
2 Tablespoon soften butter
1 1/3 cups warm water, more or less
Splash of oil for coating dough

Mix first five ingredients
Cut in butter with a pastry knife
Add water and blend by hand
Knead by hand until it pulls away from sides,  make into a ball
Put dough in bowl and rub oil lightly to outside,
Cover and let rise at least thirty minutes
Pinch off ten balls. Flatten to 3x3 disk.
Fry in two inches of oil in a large pot until lightly brown
Put on towel to drain.

Shark:
2 pounds Shark cut into 2x2 chunks and seasoned with sofrito
1/4 Scotch bonnet add to shark meat
I lemon, juice half, add to shark, cut half into wedges
Let marinade at least 4 hours
Flour for dusting, seasoned with cayenne, cumin, salt and pepper
Dust fish in flour to coat
Heat oil to 350 degrees
Fry fish for 3-5 minutes
Drain on paper towel
Garnish with lemon wedges

Condiments: chadon beni, sliced red onions, hot sauce, sliced bell peppers, sliced cucumbers, sliced pineapple. Tamarind sauce, chopped cilantro, garlic.


















Friday Frying In Fat