HOW TO FRY
FIELD NOTES✳

The oil cooled down

Too much food at once drops the oil temperature. Fry smaller batches and let the pan recover between additions.

The surface was wet

Moisture steams under a coating. Dry ingredients thoroughly, especially vegetables and proteins, before dredging or battering.

Steam had nowhere to go

A pile of hot food or a paper-towel-lined plate traps steam. Give pieces space on a rack, then season and serve promptly.

The coating sat too long

Some batters lose lift as they warm or rest. Mix just before frying and work in manageable batches.

Good frying is repeatable. Start with one small change next time you cook and notice what it does.

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