To deep-fry means to cook a food submerged in hot fat. Quality in a deep-fried product is characterized by the following properties:

Minimum fat absorption

Minimum moisture loss (that is, not overcooked)

Attractive golden color

Crisp surface or coating

No off flavors imparted by the frying fat

Many foods are dipped in a breading or batter before frying.This forms a protective coating between food and fat and helps give the product crispness, color, and flavor. Obviously, the quality of the breading or batter affects the quality of the finished product (see Chapter 7,pp. 142-144).

Continue reading here: Guidelines for Deep Frying

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