For a buffet table, dishes prepared in deep fat, that is, in a large amount of boiling oil, are quite suitable. With this method of roasting, the product is completely immersed in fat heated to 180 ° C. Hot fat, enveloping the product, creates good heat transfer conditions and ensures uniform formation of a crispy crust on the entire surface of the product. Thus, juice is preserved in the products, vitamins and nutrients are not destroyed.

For frying products in deep fat, various combinations of fats (animal and vegetable), as well as oils, are used.

Deep-fried products have a smooth, well-fried surface and a beautiful golden color. Therefore, in restaurants this method of frying is most often used. Yes, and housewives should take it into service, because it is important not only to cook the dish deliciously, but also how it looks.

Despite the fact that the word "deep fat" is of French origin, in China, from time immemorial, this method of cooking is used. Deep-fried dishes have long been listed in Russian cuisine. For example, the famous culinary book of Elena Molokhovets, written at the end of the XIX century, contains many similar recipes: these are Kiev cutlets, veal and lamb legs, and croquettes from rice and eggs, and sweet brushwood, and fruit fried in batter, and dozens of types of pies with all kinds of fillings.

Stuffed Veal Brisket

Ingredients

800 g of brisket, 2 eggs, 100 g of white bread, 40 g of butter, 70 g of cream, 80 g of almond, 1 lemon, 30 ml of cognac, 1 kg of fat for frying, herbs, spices, salt, pepper.

Cooking method

The breast is washed, salted. The lower, wider part is carefully cut from the bone in such a way as to make a pocket. A mixture of eggs, bread, almonds and herbs is prepared, then lemon juice, salt and pepper are added. All mix well. The resulting mass is filled into a pocket, after which it is sutured and the brisket is fried in boiling fat until a crust forms.

The finished dish is cut into slices, put on a heated plate. Top watered with a sauce made from brandy, butter, cream and spices.

Viennese veal escalope

Ingredients

600 g of veal, 1 egg, 1 tbsp. a spoonful of breadcrumbs, 200 g of pork fat, 1/2 lemon, lettuce, salt, pepper.

Cooking method

The veal is beaten in such a way that a very thin layer is obtained, seasoned with salt, pepper, moistened in an egg, breaded in breadcrumbs and deep-fried until golden brown. Escalope should be completely dry. When serving, the dish is decorated with slices of lemons or lettuce.

Meat patties stuffed with greens and cheese

Ingredients

500 g minced meat, 40 g cheese, 1 clove of garlic, 60 g peeled sunflower seeds, 1 egg, 1 l vegetable oil, 1 teaspoon mustard, 100 g crackers, basil, parsley, 2 tbsp. tablespoons of water, salt, pepper.

Cooking method

Prepare the filling. Sunflower seeds are fried. Chop the garlic, basil, parsley, add grated cheese and mix with 3 tbsp. tablespoons of vegetable oil. Then mix the minced meat with egg, breadcrumbs, water and mustard. Salt, pepper. Take the minced meat in small portions, roll it into a cake, put in the center 1 teaspoon of the filling and form balls. Cutlets are fried in boiling oil for 7 to 10 minutes until a crispy crust forms.

Austrian Stuffed Veal

Ingredients

300 g of veal, 50 g of pork, 10 g of Dutch cheese, 1 egg, 1 tsp flour, 1 tbsp. spoon of breadcrumbs, 1 tbsp. tablespoon butter, 200 g french fries, 50 g green peas, 500 g fat, salt, pepper.

Cooking method

From veal cut layers, beat off, salt, pepper. Two slices of boiled lean pork are placed on one chop, between which a plate of cheese is laid, a second chop is covered. Bread successively in flour, egg and breadcrumbs, and then deep-fry.

Served with french fries and green peas.

Ingredients

500 g of beef, 3 onions, 30 g of flour, 1 l of vegetable oil, salt, pepper.

Cooking method

Onions are cut into rings, breaded in flour and deep-fried. From the thickened part of the tenderloin, steaks of 20-30 mm thickness are cut, slightly beaten, sprinkled with salt and pepper, deep-fried. When serving, fried onions are placed on the cooked beef steak.

Holiday cutlets

Ingredients

200 g of beef, 100 g of fat mutton, 70 g of flour, 1 onion, 1 potato tuber, 1 slice of white bread, 30 ml of milk, 20 g of raisins, 1 egg, 500 g of fat, caraway seeds, parsley, salt, pepper.

Cooking method

The meat stripped from the films and tendons is cut into pieces, salted and passed through a meat grinder. Then they again pass through a meat grinder, adding potatoes, onions and bread presoaked in milk. The resulting minced meat is mixed with an egg, pepper, caraway seeds, finely chopped parsley. Small cutlets are formed from this mass, put two raisins in the middle of each, roll in flour and deep-fried. Cutlets are served hot to the table.

Moscow cutlets

Ingredients

500 g of beef, 30 ml of water, 1 l of vegetable oil, 100 ml of egg leeson, 1 egg, 50 ml of milk, 20 g of crushed white bread without crusts, 1 onion, salt, pepper.

Cooking method

The meat is passed through a meat grinder, seasoned with salt and pepper, a little omelet made from eggs and milk is added, well mixed.

Then, mince cakes are formed, the remaining omelet is mixed on them, mixed with sautéed onions, the cones are shaped into cutlets, twice breaded in ice cream and bread crumbs, deep-fried and cooked in the oven.

Jubilee cutlets

Ingredients

600 g of beef, 5 cloves of garlic, 130 g of butter, 3 eggs, 70 g of flour, 100 ml of milk, 80 g of breadcrumbs, 30 g of parsley, 800 ml of vegetable oil, salt, pepper.

Cooking method

The meat is cut into pieces, beaten, salted, pepper, rubbed with garlic. In the middle of each piece put a piece of butter, give the cutlets an elongated shape, dip in a mixture of eggs, milk and flour, roll in breadcrumbs and fry in oil for 10 - 12 minutes. Before serving, sprinkle with herbs.

Tukhm-dulma (egg patties in Tajik style)

Ingredients

400 g of beef, 100 g of white bread, 30 g of water, 1 onion, 2 eggs, 100 ml of egg leeson, 30 g of breadcrumbs, 1 kg of fat, 100 g of hot ketchup, salt.

Cooking method

The meat is passed through a meat grinder along with bread and onions previously soaked in water, and salt. Hard-boiled and peeled eggs are rolled into the minced meat, moistened in a lezon, breaded and deep-fried. The table is served by watering with ketchup.

Savory Meatballs

Ingredients

500 g minced meat, 1 egg, 1 onion, 30 g soy sauce, 1 teaspoon sugar, 30 g flour, 100 g breadcrumbs, 800 g vegetable oil, salt. For batter: 100 g flour, 1 yolk, 150 ml milk, 10 ml vegetable oil, salt.

Cooking method

Minced meat, egg, chopped onion, soy sauce, sugar, salt are mixed. Meatballs are formed with a diameter of 2 cm, roll them in flour, dip in batter, then roll in breadcrumbs and deep-fried. Allow excess fat to drain and serve.

Barbecue "Kozon Dulma"

Ingredients

500 g of beef or lamb, 70 g of bacon, 2 onions, 2 eggs, 500 g of fat, zira, spices for barbecue, salt.

Cooking method

Lamb or beef (scapula, brisket) is cleaned from films and tendons, passed through a meat grinder along with lard and peeled onions. Then they add raw eggs, salt, put cumin and spices. Stuffing mix well.

Small balls are formed from the resulting mixture, stringed on wooden skewers and deep-fried for 8 to 10 minutes.

Kovurma chuchvara (fried dumplings)

Ingredients Dfor the test: 500 g of flour, 1 egg, 100 ml of water, 1 teaspoon of salt. For minced meat: 500 g of lamb or beef, 4 onions, 100 g of fat, 1 liter of vegetable oil, 1 teaspoon of salt, 1 teaspoon of pepper.

Cooking method

Salt is dissolved in 1 tbsp. a spoonful of warm water, beat the egg and, in parts, introducing the flour and the remaining water, knead the steep dough and leave it for 10 minutes to proof. Roll out the dough into a thin layer and cut into 5 x 5 cm squares, sprinkle them with flour and cover with a napkin.

To prepare the forcemeat, the mutton or beef pulp is passed through a meat grinder, chopped onion, salt and pepper are added. In a pan, heat the fat and fry the minced meat on it until half ready, after which it is removed from the heat and cooled to room temperature. For each square of dough, put 1 teaspoon of minced meat and form dumplings.

In a cauldron, oil is calcined and dumplings are fried in it until a golden crust is formed.

Spanish pork chop

Ingredients

4 pork chops, 100 g breadcrumbs, 2 cloves of garlic, 4 sweet peppers, 100 g prunes, 500 g vegetable oil, herbs, salt, pepper.

Cooking method

A uniform mass is prepared from breadcrumbs, garlic, herbs, salt, pepper, and all chops are rubbed with it. After that, the prepared chops are fried in highly heated vegetable oil. Sweet pepper stewed in oil. Prunes scalded with boiling water, take out the seeds from it. Chops served on a preheated dish with stewed pepper and prunes.

Chevapchichi

Ingredients

500 g of beef, 1 onion, 1 liter of vegetable oil, salt.

Cooking method

The meat is passed through a meat grinder twice, salted and well mixed. Flat sausages are formed, greased with a small amount of vegetable oil and deep-fried.

Before serving, chevapchichi is decorated with chopped onion rings.

Kebabcats

Ingredients

500 g of meat, 700 g of fat, salt, pepper.

Cooking method

The meat is stripped of the films, washed and passed through a meat grinder. Forcemeat strongly pepper, salt, mix well. Small sausages are formed from the resulting mass, and fry them in boiling fat.

Banana pork

Ingredients

800 g of pork, 250 g of pork fat, 1/2 lemon, 2 cloves of garlic, bay leaf, herbs, caraway seeds, salt, pepper.

Cooking method

Pork is cut into small cubes, salt, pepper and sprinkled with lemon juice, then add cumin, bay leaf, garlic and put in the cold. After 1 hour, the meat is deep-fried.

Pork in sweet and sour sauce

Ingredients

500 g of pork, 200 g of pickles, 2 eggs, 70 g of water, 2 cloves of garlic, 1 tbsp. tablespoon of vinegar, 10 g of sugar, 15 g of starch, 200 g of flour, 1 l of vegetable oil, herbs, salt, pepper.

Cooking method

The meat is cut into slices. From flour, water, eggs, salt, pepper, a not very liquid dough is kneaded. Pieces of meat are dipped in dough and fried in boiling oil. Do not lay large portions of meat in deep fat, otherwise they will be poorly fried. After frying, the meat is laid out on a sieve to drain excess fat.

To prepare the sauce take 2 tbsp. tablespoons of vegetable oil, heat it in a pan, add crushed garlic, lightly fry and remove from heat. Vinegar, sugar, greens, starch diluted in cold water, crushed pickles, pepper are added. The resulting mixture is brought to a boil and poured pieces of meat with it.

Tiraspol cutlets

Ingredients

250 g of pork, 130 g of pork liver, 1 onion, 2 eggs, 80 g of butter, 200 g of melted lard, spices, salt, pepper.

Cooking method

Pork is cut into slices across the fibers, beaten, sprinkled with salt and spices. To prepare the minced meat, the pork liver is fried, the eggs are boiled hard-boiled. Liver and eggs are cut into strips, mixed with onions, butter-fried onion, salt, pepper and knead well.

Minced meat is placed in the middle of each pork slice, rolled up and fried in very hot melted lard. After that, cutlets are put in a stewpan and put in a hot oven for several minutes.

Moldavian meat

Ingredients

250 g of beef tenderloin, 4 cloves of garlic, 400 ml of vegetable oil, parsley, cloves, salt, black and red pepper.

Cooking method

The meat is cut into portioned slices 20 - 30 mm thick, each piece is beaten. Then they are sprinkled with black and red pepper, crushed cloves, chopped garlic, salt, rolled up with tubes, the ends are fastened with wooden skewers. Deep-fried meat tubes until golden brown.

The tubes are laid out on a dish, removing the skewers, and sprinkled with chopped parsley.

Fried pork with tomato sauce

Ingredients

600 g of pork, 150 g of lard, 250 g of tomato paste, 150 g of green peas, 100 g of starch, 250 g of water, 100 ml of broth, 20 g of soy sauce, 50 ml of vodka, 1 egg white, 25 g sugar, 300 g fat, salt.

Cooking method

The peeled pulp of the hind leg or loin is cut into slices, moistened in a mixture of egg white and starch diluted with cold water in a ratio of 1: 1.

Then fried meat in deep fat until a pale crust is formed and lay on a sieve. At the same time, a pre-mixed mixture consisting of tomato paste, starch diluted with cold water (1: 2), sugar, broth, soy sauce, salt and vodka is poured into a very heated pan with a small amount of fat, and boiled until thick. Then add green peas and fried pork, mix by shaking and pour in the melted pork lard.

Chinese pork

Ingredients

150 g lean pork, 1 egg white, 60 g water, 30 g starch, 1 onion, 150 ml broth, 10 g soy sauce, 50 ml wine, 10 g chopped pickles, 500 g vegetable oil, 5 g ginger, salt.

Cooking method

Pork is cut into pieces the size of half a matchbox. Wet it in a mixture of protein, starch and water, fry in boiling deep fat and lay it on a sieve.

Chopped onions are placed on a hot pan, pour broth, soy sauce, ginger, pickles and wine are added. After boiling, pour the starch dissolved in water (1: 2). When the mixture thickens, put the fried meat, salt, mix and after 10 - 15 minutes, put it on a plate, serve to the table.

Salted pork with mushrooms

Ingredients

200 g of meat, 500 g of fresh mushrooms, 1 egg, 30 g of starch, 150 ml of water, 300 ml of vegetable oil, 1 tbsp. spoon of soy sauce, 1 tbsp. tablespoon of vodka, 1 clove of garlic, 20 g of green onions, 10 g of ginger.

Cooking method

From an egg, 50 ml of water and 2 teaspoons of starch batter is prepared. The meat is cut into thin sticks, dipped in batter and deep-fried.

Mushrooms are cooked until half cooked, finely chopped and fried in a small amount of fat. On the prepared mushrooms spread the meat.

In a separate container, prepare the sauce in advance by mixing the broth in which mushrooms, soy sauce, vodka, chopped green onions, finely chopped garlic, ginger, salt and starch diluted in cold water were mixed (1 teaspoon per 100 ml of water). This sauce, having stirred well, is poured onto mushrooms with meat, mixed and after 1 minute removed from the heat. The sauce should be thick.

Pork with potatoes and corn grains

Ingredients

400 g of salted pork, 200 g of corn grains, 2 onions, 3 potato tubers, 30 g of pork fat, 50 g of butter, 1 cup of water, 200 ml of milk or cream, 500 g of fat, salt, pepper.

Cooking method

Salted pork is cut into cubes and deep-fried. Onions are cut into rings and stewed until half cooked. Peeled and sliced \u200b\u200bpotatoes are boiled in boiling water for 5 minutes, add fat and onions, cook until tender.

The resulting mixture is combined with grains of young fresh corn and milk, brought to a boil, seasoned with butter and pepper, mixed with pieces of fried pork, salted. The dish is served hot to the table.

Pork roll

Ingredients

1.5 kg of pork fillet, 4 cloves of garlic, 500 g of fat, 1 sprig of thyme, salt, pepper.

Cooking method

The meat is salted, pepper and rubbed with garlic. Tightly roll it into a roll and fasten with a thread. They put it in a cold place at night.

The next day, heat the fat in a roasting pan or deep frying pan and fry the roll in it until golden brown. Finished roll is cut into portions, sprinkled with chopped thyme and served hot to the table.

Chinese pieces

Ingredients

300 g lean pork, 70 g flour, 2 egg whites, 1 celery root, 1 parsley root, 2 carrots, 250 g fat, 250 g vegetable oil, salt, pepper.

Cooking method

For batter, whisk the whites in a steep foam, add flour. No salt is added: both the batter and the meat itself must be completely fresh.

Fat and oil are melted in a pan in a 1: 1 ratio, 20-30 g of chopped celery and parsley roots, as well as finely chopped carrots are fried in it. This is necessary so that the deep fat is more fragrant.

The meat is cut into pieces with a size of 2 - 3 cm, beaten, dipped in batter and transferred to a boiling deep fat. Cover the dishes with a lid and fry the meat for 3 minutes, then turn it over to the other side and fry until tender.

Before serving, put the meat on plates, pour a mixture of salt and pepper on the side.

Cutlets "Altai"

Ingredients

400 g pork, 1 onion, 1 tbsp. a spoonful of margarine, 4 eggs, 4 slices of stale white bread, 1 tbsp. spoon of flour, 500 g of fat, salt, pepper.

Cooking method

This dish looks very impressive, because its appearance resembles a cedar cone.

One piece per serving is cut from the loin along with the costal bone. Beat off, salt, and pepper on both sides to taste.

Prepare the filling for cutlets: onions finely chopped and fried on margarine, add 3 chopped boiled eggs and mix. Stuffing is placed in the middle of the cutlets, wrapped and shaped into bars. Cutlets are breaded in flour, dipped in an egg. Cut the bread into very small cubes and roll the cutlets into them so that the bread cubes are distributed evenly over the entire surface.

First, deep-fried cutlets, and then kept for another 20 minutes in a hot oven.

Cutlets "Moskvoretskie"

Ingredients

200 g of veal, 200 g of pork, 150 g of pike perch fillet, 1 egg, 100 ml of milk, 60 g of butter, 4 cloves of garlic, 40 g of starch, 40 g of breadcrumbs, 1 teaspoon of sugar, 1 l of vegetable oil, salt pepper.

Cooking method

Meat and fish are twice passed through a meat grinder along with garlic. Sugar, salt, ground pepper, starch, egg, milk and melted butter are added. Beat the minced meat well so that it turns into a homogeneous air mass. Small cutlets are formed from it, attached

them the shape of sausages. After that, they are breaded in breadcrumbs and deep-fried.

Cutlets can be served with fried potatoes, watering with sour cream or tomato sauce.

Rustic onion steak

Ingredients

500 g of beef, 5 onions, 30 g of flour, 1 l of vegetable oil, salt, pepper.

Cooking method

Onions are cut into rings, breaded in flour and deep-fried. From the thickened part of the tenderloin, steaks of 20-30 mm thickness are cut, slightly beaten, sprinkled with salt and pepper, deep-fried.

When serving, fried onions are placed on the cooked beef steak.

Roasted rooster

Ingredients

Rooster carcass, 4 leaves of green salad, 1 lemon, 1 egg, 2 tbsp. tablespoons flour, 30 g breadcrumbs, 800 g fat, salt.

Cooking method

The gutted and seared carcass of a rooster is cut into 4 parts. Then rub each of them with salt, roll in flour, egg and breadcrumbs. Fried in boiling fat until golden brown. Spread on lettuce leaves, garnish with lemon slices and serve.

Sliced \u200b\u200bchicken in batter

Ingredients

250 g of chicken breasts, 500 ml of vegetable oil, 70 g of flour, 70 ml of milk, 2 eggs, 30 ml of brandy, herbs, salt, pepper.

Cooking method

Chicken breasts are cut into small pieces. They make batter from flour, milk, eggs and brandy. Pieces of chicken are put in the dough, salt, pepper and mix. Using a spoon, rounded pieces the size of a walnut are formed and stacked in a deep fat fryer. Fry in vegetable oil for 3 to 5 minutes. Throw back to the sieve. Serve to the table, sprinkled with chopped herbs.

Fried chicken with peas

Ingredients

Chicken carcass, 300 g of green peas, 50 g of lard, 1 egg, 2 tbsp. tablespoons of starch, 1 tbsp. spoon of vodka, 50 g of green onion, 3 tbsp. tablespoons of soy sauce, 500 ml of vegetable oil.

Cooking method

Chicken fillet, chopped into thin strips, is moistened in egg white mixed with starch diluted in cold water, deep-fried until pale crust is formed and put on a sieve.

In a preheated pan with a small amount of vegetable oil, put green peas and green onions, cut into pieces 2 cm long, pour vodka and soy sauce and, continuously shaking the pan, fry.

Chicken fillet is put in the resulting mixture and heated, after which melted pork fat is poured.

Chicken under the marinade

Ingredients

Chicken carcass, 1 onion, 1 lemon, 2 cloves of garlic, 1 tbsp. spoon of vodka, 1 tbsp. spoon of lemon juice, 600 ml of vegetable oil, 1 clove, 1 bay leaf, salt, pepper.

Cooking method

Chicken is cut into portions. Marinade is prepared from lemon juice, vodka, chopped onion rings, grated garlic, bay leaves, salt, pepper and cloves. Pour them chicken meat and leave it overnight.

After that, pieces of chicken are fried in deep fat with onions. Put the meat in a pan, pour boiling water and bring to readiness. The marinade is filtered, poured into a pan with chicken and boiled for 5-10 minutes.

Mustard Chicken Straws

Ingredients

250 g of chicken, 2 egg whites, 2 g of starch, 300 ml of vegetable oil, 2 g of ready mustard, 5 g of sesame oil, 2 tbsp. tablespoons of soy sauce, 1 teaspoon of vinegar, salt, pepper.

Cooking method

Chicken fillet is cut into strips, add egg whites and starch, mix well.

They heat the vegetable oil, put the fillet in it and, stirring constantly, fry them, making sure that the pieces of meat do not stick together. Tilt the fillet onto a sieve.

The cooled fillet is put in a salad bowl and watered with sauce made from mustard, vinegar, soy sauce, sesame oil, salt and pepper.

Veal Croquettes

Ingredients

300 g of veal, 100 g of smoked bacon, 1 slice of stale white bread, 100 ml of milk, 1 onion, 1 tbsp. tablespoon butter, 30 g parsley, 1 egg, 2 tbsp. tablespoons of flour, 600 g of vegetable oil, salt, pepper.

Cooking method

Stale white bread is soaked in milk. Peel the onion, grate it and fry it with butter. Smoked bacon is finely chopped.

Put chopped veal in a bowl, add bread, onion, bacon, salt and pepper soaked in milk, as well as chopped parsley and an egg. The resulting mixture is well kneaded and cut into balls. Each ball is rolled in flour, fried in vegetable oil and served to the table.

Chicken Legs

Ingredients

300 g chicken legs, 1 tbsp. teaspoon of starch, 1 egg, 1 teaspoon of soy sauce, 1 tbsp. spoon of sugar, 500 ml of vegetable oil, salt.

Cooking method

On chicken legs, the bones are cleaned from the thin side. Then the other side is dipped in a mixture of starch, eggs, soy sauce, salt and sugar. Deep-fried until golden, and then recline on a sieve. When excess oil drains, put paper papillots on the bones and serve to the table.

Corsican veal escalopes

Ingredients

4 veal escalopes, 4 slices of smoked ham, 30 g shallots, 250 ml madeira, 10 g basil, 10 g thyme, 10 g sage, 30 g flour, 40 ml olive oil, 100 g butter, salt, pepper.

Cooking method

Escalopes are slightly beaten off, sprinkled with chopped herbs. Slices of ham are placed on top of the escalopes, wrapped in a roll so that the ham is inside. After that, bread in bread and fasten with wooden skewers.

Rolls are fried in butter until golden brown. Oil is poured into a small saucepan, in which the rolls were fried, chopped shallots are put there, lightly fried, poured with Madeira, cooked over high heat for 4 minutes. After that, add olive oil, salt, pepper, pour the prepared escalope sauce.

Bunny in a envelope with greens

Ingredients

Rabbit carcass, 4 slices of smoked bacon, 60 g ham, 1 kg peas with edible pods, 1 tbsp. spoon of butter, 200 ml of vegetable oil, salt, pepper.

Cooking method

Each rabbit leg is cut in half, and the back of the carcass into 4 parts. Pods of peas are sorted, washed, allowed in boiling salted water, thrown into a colander, poured over with cold water and allowed to drain.

Vegetable oil is heated in a stewpan, butter is added and rabbit pieces are fried in this mixture. Then they transfer it to another container, pour a little fat in which the meat was fried, salt, pepper, add water and stew for 15 minutes.

On a greased baking sheet, 4 large squares of foil are laid out and greased with oil. Pea pods, a slice of ham, a piece of rabbit, are laid out on the foil in layers, a slice of bacon is placed on top. The edges of the foil are connected, fixed so that the envelope does not unfold.

Cook in a preheated oven for 10 to 12 minutes.

Deep-Fried Sausages

Ingredients

500 g of sausages, 200 g of flour, 200 ml of milk, 1 tbsp. spoon of sugar, 1 egg, 50 g of yeast, 50 g of mayonnaise, 1 clove of garlic, 300 g of fat, ground red pepper.

Cooking method

Yeast is soaked in warm milk with sugar. When they disperse, add flour, egg and knead the dough. It should be viscous. Sausages are cut into rings, each of them is dipped in dough and deep-fried until golden. Served with sauce made from mayonnaise, garlic and pepper.

Cutlets "Ala-too"

Ingredients

170 g of mutton, 30 ml of milk, lezon, 1 boiled egg, 1 tbsp. a spoonful of butter, 2 slices of white bread, herbs, breadcrumbs, 200 g of ghee, salt.

Cooking method

Lamb is passed through a meat grinder, milk, crushed egg yolk, white bread, salt are added, everything is mixed and cut into cakes. Butter triturated with chopped herbs. Egg white filled with green butter is placed in the middle of each meat tortilla. Form zrazy, grease them with a lezon, breading in breadcrumbs and fry in ghee.

Rabbit with olives and dry wine

Ingredients

Rabbit carcass, 100 ml of vegetable oil, 2 onions, 1 kg of tomatoes, 2 cloves of garlic, 250 ml of dry white wine, 24 black olives, 1 lemon, parsley, salt, pepper.

Cooking method

In a deep frying pan with warmed vegetable oil, pieces of rabbit are fried until golden brown. After that, the meat is taken out, and finely chopped onions are put in the pan, the tomatoes, chopped garlic, minced through the meat grinder, pour white wine and stew for 10 minutes over low heat. Then the pieces of rabbit meat are transferred to the pan, salt, pepper and stew for 20 minutes. After this time, add olives, lemon juice, mix everything and simmer for 10 minutes over low heat.

Served hot to the table, shifted into a deep dish and sprinkled with chopped parsley.

Fried liver with fruit

Ingredients

500 g of liver, 2 onions, 2 apples, 2 oranges or tangerines, 3 tbsp. tablespoons cream, 30 g flour, 2 tbsp. tablespoons butter, 500 g fat, parsley and dill, salt, pepper.

Cooking method

The liver is cleaned of films, cut into thin slices, crushed in flour mixed with pepper, fried in boiling fat until golden brown, salted.

Butter is heated in a pan. Chopped onion is fried in it, add peeled apples and oranges, sliced \u200b\u200binto slices, add peeled and peeled seeds. Stew for several minutes and add cream.

Slices of the liver are laid out on a dish, stewed fruits are laid out on top, sprinkled with finely chopped parsley and dill.

Dumplings "Polovtsian"

Ingredients

400 g of beef liver, 800 g of flour, 80 g of butter, 100 g of sour cream, 2 eggs, 200 ml of broth, 400 g of ghee, parsley and dill, salt.

Cooking method

The liver is cleaned of films, washed in cold water, cut into large slices, salted and fried in butter. Then put it in a pan, add a little broth or salted hot water and stew under a tightly closed lid until almost ready. The stewed liver is passed through a meat grinder, flour is added, the remaining broth is poured and the steep dough is kneaded. Roll it into a tourniquet, cut off small pieces from it and roll them into balls. Dumplings are fried in hot ghee until cooked.

Served with sour cream to the table, sprinkled with chopped boiled eggs and chopped herbs.

Flounder with vegetable salad

Ingredients

4 flounders, 500 g of boiled potatoes, 1 bunch of radishes, 1 cucumber, 2 eggs, 1 onion, 40 ml of lemon juice, 1 tbsp. tablespoon of vinegar, 120 ml of meat broth, 500 ml of vegetable oil, 150 g of breadcrumbs, 50 g of flour, 60 g of ghee, salt, pepper.

Cooking method

Peeled potatoes are cut into slices, poured with vinegar, vegetable oil, heated broth, pepper, salt are added and left for some time. Cucumber and radish are cut into thin slices, onions - into cubes, mixed with potatoes.

The fish is cleaned, washed, and bones are removed from it. The resulting fillet is sprayed with lemon juice, pepper, salt, sprinkle with flour, dipped in beaten eggs, then roll in breadcrumbs.

After that, fish is fried in a red-hot mixture of vegetable and ghee until cooked.

The table is served with a vegetable salad.

Cheese Schnitzel "Roman"

Ingredients

600 g of cheese of sharp varieties, 1 egg, 2 tomatoes, 30 g of green onions, breadcrumbs, 700 g of vegetable oil.

Cooking method

The cheese is cut into small slices, dipped in an egg and rolled in breadcrumbs. After that they are fried in boiling vegetable oil until a golden crust is formed.

Ready schnitzels are spread on a dish, sprinkled with chopped green onions, garnished with slices of tomatoes and served to the table.

Flemish fish cakes

Ingredients

500 g of herring, 100 g of white bread, 1 onion, 2 cloves of garlic, 1 egg, 1 tbsp. capers spoon, breadcrumbs, 1 liter of vegetable oil, salt, pepper.

Cooking method

The peeled, gutted herring is passed through a meat grinder along with onions, garlic and white bread soaked in water. After this, the minced meat is mixed well with the egg and chopped capers. Add salt and pepper. Cutlets are molded from the resulting mass, crushed in breadcrumbs and fried in boiling vegetable oil until golden brown.

Sweet and sour candied fish

Ingredients

500 g of river fish, 50 g of sugar, 30 g of soy sauce, 4 onions, 100 g of mushrooms, 4 potato tubers, 500 ml of vegetable oil, 1 bunch of green onions, 1 teaspoon of vinegar, herbs, ginger, salt.

Cooking method

The fish is cleaned of scales, washed, bones are removed from it, cut into pieces, fried in boiling oil until a golden crust appears. Sugar is fried in a small pan (it should turn brown).

After that, a little vinegar is poured into the pan, put salt, greens, ginger, thinly chopped green onion feathers, mushrooms, chopped into thin slices, peeled and cut in half potatoes, put on the stove and stew until cooked. Then add the burnt sugar and soy sauce. Ready sauce is watered pieces of fish.

Fried fish with crisp

Ingredients

500 g fish fillet, 2 tbsp. tablespoons flour, 400 g of vegetable oil, parsley or dill, salt, pepper.

Cooking method

The prepared fish fillet is washed, salted, pepper, rolled in flour and fried in boiling vegetable oil.

Serve to the table, sprinkled with finely chopped parsley or dill.

Fried pike perch in sweet and sour sauce

Ingredients

800 g of fish, 100 g of starch,

1 egg, 120 g of lard, 2 onions, 100 ml of broth, 50 ml of vinegar, 3 tbsp. tablespoons of sugar, 1 tbsp. spoon of vodka, 1 liter of vegetable oil,

2 tbsp. tablespoons chopped green onions, 20 g ginger, salt.

Cooking methodThe fish fillet is cut into cubes, moistened in a mixture of egg white and starch (50 g), diluted in cold water in a ratio of 1: 1, then deep-fried and discarded.

Bring to a boil a mixture of vodka, vinegar, remaining starch, diluted with cold water (1: 2), broth, salt, sugar, finely chopped ginger, chopped onions and green onions. The prepared mixture is poured into a pan with fat, cook until thickened, stirring continuously. Pork fat is cut into small cubes and melted.

Pieces of fish are laid out in a pan and gently mixed with sauce, and then melted pork fat is poured.

Fried fish with onion fries

Ingredients

750 g of fish, 100 g of flour, 4 onions, 800 ml of vegetable oil, salt, pepper.

Cooking method

The fish fillet (cod, mackerel, catfish, perch, hake, pike perch) is cut together with the skin with pieces across the fibers, salted, pepper, breaded in flour, deep-fried and put in a preheated oven for 5 minutes. Peel the onions, cut into rings, sprinkle with flour, put in deep fat and fry until golden.

Finished fish is laid out on a plate, on top put rings of fried onions.

"Chestnuts" from mackerel

Ingredients

1 kg of mackerel fillet, 250 g of stale wheat bread, 350 ml of milk, 10 yolks of boiled eggs, 1 raw egg, 800 g of vegetable oil, salt, pepper.

Cooking method

Mackerel fillet is cut into pieces, passed through a meat grinder together with stale wheat bread soaked in milk, add salt, pepper, mix well and again passed through a meat grinder. Stuffing is mixed and slightly beat.

Small cakes are formed from the resulting mass, 1 boiled egg yolk is placed on each of them, the edges are nipped, giving the shape of a ball ("chestnut").

The balls are dipped in a raw egg, breaded in crumbs of white bread and deep-fried until golden. After frying, the fish balls are put in the preheated oven for 4 minutes.

Beer batter fish fillet

Ingredients

400 g of fish fillet, 500 ml of vegetable oil, salt. For beer batter: 150 g flour, 1 egg, 150 ml beer, 30 ml vegetable oil, salt.

Cooking method

The fish fillet is divided into portions, salted, dipped in a batter made from flour, eggs, beer, vegetable oil, salt and deep-fried. The table is served hot.

Nigerian marinade fish

Ingredients

500 g fish fillet, 50 g flour, 3 tbsp. tablespoons of vinegar, 100 ml of water, 2 onions, 700 ml of vegetable oil, 5 g of curry, 1 bay leaf, salt, 6 peas of black pepper.

Cooking method

Fillet of sea fish is cut into slices 2 cm thick, salted, rolled in flour and deep-fried.

Vinegar is half diluted with water, pepper, bay leaf, onion sliced \u200b\u200bin rings are added and boiled until the onion is soft. Curry is diluted with vinegar, poured into boiling marinade and boiled for 2 minutes.

After that, the fish in the marinade is put in the refrigerator for 24 hours.

Fish fried with onions (option 1)

Ingredients

1 kg of fish, 100 g of flour, 4 onions, 800 g of vegetable oil, herbs, salt, pepper.

Cooking method

The fish is cleaned of scales, washed, bones are taken out of it, cut into portioned portions, dried a little, sprinkled with salt and pepper, breaded in flour, then fried in vegetable oil along with onions, sliced \u200b\u200bin rings. Before serving, fish is sprinkled with chopped greens.

Fish fried with onions (option 2)

Ingredients

1 kg of fish, 100 g of flour, 3 onions, 800 g of ghee, salt.

Cooking method

In small fatty fish, cleaned of scales, their heads are cut off, gutted, fins are removed, and salt is salted. After 15 to 20 minutes, roll in flour. Fry the fish in boiling oil until cooked. Onions are cut into thin rings, fried in oil and mixed with fish. After that, put the pan for 2 - 3 minutes in a preheated oven.

Fish in the dough

Ingredients

750 g of fish, 300 g of flour, 3 eggs, 800 ml of vegetable oil,

salt. For marinade: 100 ml of lemon juice, 30 ml of vegetable oil, salt, pepper.

Cooking method

The fish fillet is cut into small slices, sprinkled with marinade made from lemon juice, vegetable oil, salt, pepper and left for 1 to 2 hours. From water, flour, vegetable oil and salt, the dough is kneaded, whipped proteins are introduced there.

Pieces of fish are dipped in dough and deep-fried.

Zrazy Don

Ingredients

1 kg of fish fillet, 4 onions, 200 g breadcrumbs, 3 slices of bread, 80 ml of milk, 3 eggs, 100 g of flour, parsley, 1 tbsp. spoon of lemon juice, 400 ml of vegetable oil, salad, salt, pepper.

Cooking methodThe fish fillet is cut into wide slices, beat them to a thickness of 0.5 cm, salted, sprinkled with lemon juice and put in a cold place.

To prepare the minced meat, chop the onion, sauté, boil 2 eggs, cool, peel and chop. Add bread pre-soaked in water or milk, chopped parsley, salt, and pepper.

Minced meat is wrapped in fish slices, rolled in flour, dipped in egg season and breaded in breadcrumbs. Fried in hot vegetable oil. Before serving, spread the zrazy onto lettuce leaves.

Fried fish

Ingredients

500 g of fish fillet, 50 ml of milk, 1 lemon, 100 g of crushed crackers, 1 egg, 2 tbsp. tablespoons of flour, 800 g of vegetable oil, salt, pepper.

Cooking method

The prepared fillet is washed, dried on a napkin, salted, sprinkled with pepper, first crushed in flour, and then, in a breadcrumbs, moistened in an egg diluted with milk. 10-15 minutes before serving, the prepared fish is fried in boiling deep fat.

Deep-fried Navaga

Ingredients

1 kg of navaga, 250 ml of milk, 250 g of fat, 50 g of flour, salt, allspice, ground, ground black pepper. For tomato sauce: 500 ml of fish stock,

1 tbsp. flour, 100 g tomato paste, 50 g ghee,

2 onions, 1 carrot, 1 celery root, 1 parsley root, 1 bay leaf, 1 tbsp. spoon of sugar, salt, 1 pea of \u200b\u200ballspice, ground black pepper.

Cooking method

Processed and well-washed fish is poured with milk for 2 to 3 hours and placed in a cold place.

To prepare tomato sauce, the flour is fried in ghee, crushed onions, carrots, roots, tomato paste and part of the broth are added, cover and stew for 7-8 minutes, then the remaining broth is poured, seasoned with salt, pepper, sugar, put a bay leaf and stew for 5 minutes.

The fish is removed from milk, salted, pepper, breaded in flour and deep-fried.

When served, saffron cakes are placed on heated plates and watered with tomato sauce.

Egyptian fried fish

Ingredients

500 g of fish, 3 juniper berries, 3 cloves of garlic, 1 lemon, 20 g of green salad, 1 tbsp. spoon of flour, 700 g of fat, 1 teaspoon of caraway seeds, salt, 5 peas of black pepper.

Cooking method

Juniper berries are crushed, pepper, caraway seeds, garlic, lemon juice and salt are added, everything is thoroughly mixed. This mixture is smeared with cleaned and washed sea fish, which are previously cut with an acute knife obliquely along the back (if the fish is very large, cut into slices). Leave for 1 hour, then roll it in flour and fry in boiling fat.

Before serving, put the fish on lettuce leaves.

Fried cod

Ingredients

600 g of cod, 30 g of flour, 700 ml of vegetable oil, herbs, salt, pepper.

Cooking method

Fish with skin and bones or fillet with skin without bones is cut into portions, salted, pepper, breaded in flour and fried in oil.

Before serving, sprinkle with chopped herbs.

Odessa fish cutlets

Ingredients

700 g of fish fillet, 150 g of butter, 2 eggs, 100 g of flour, 100 g of breadcrumbs, 150 ml of vegetable oil, 250 g of white bread, 50 g of parsley.

Cooking method

The fish fillet is beaten, rolled up, putting an oblong piece of butter inside, breading in flour, dipping in egg season, breading in breadcrumbs and deep-fried.

Croutons are prepared from white bread, fried in butter.

Serve the fish on croutons, sprinkled with chopped parsley.

Cod fry

Ingredients

600 g cod fillet, 4 onions, 750 g of vegetable oil, herbs, salt, pepper.

Cooking method

Cod fillet is cut into small pieces, sprinkled with salt and pepper. Onions are chopped and fried in oil. Deep-fried fish.

Before serving, put fried onions into pieces of fish, sprinkle with chopped herbs.

Fried pikeperch

Ingredients

600 g of pike perch fillet, 50 g of flour, 50 g of butter, 1 liter of vegetable oil, 1 slice of lemon, herbs, salt, pepper.

Cooking method

The fish fillet is cut into portions, salted, pepper, breaded in flour. Fry in very hot oil until crisp.

Ready fish is served to the table by pouring butter. On top of the fish put a slice of lemon and sprinkle with chopped herbs.

Flour zander breaded in flour

Ingredients

800 g perch fillet, 3 tbsp. tablespoons flour, 700 ml of vegetable oil, 4 tomatoes, 2 cucumbers, 1/2 lemon, salt, pepper.

Cooking method

The prepared fish fillet is cut into small pieces, rubbed with salt and pepper, breaded in flour and deep-fried until golden brown. Peeled tomatoes and cucumbers are cut into small pieces, stewed in oil for 5 minutes.

When serving, stewed cucumbers and tomatoes are spread on the fish, sliced \u200b\u200blemon on top.

Fried cod with sweet pepper and tomato

Ingredients

600 g cod fillet, 30 g flour, 750 g tomatoes, 250 g sweet pepper, 1 tbsp. spoon of lemon peel, 800 ml of vegetable oil, salt, pepper.

Cooking method

The lemon zest is scalded with boiling water, dried and lightly fried in oil, sweet pepper sliced \u200b\u200bin strips is added and stewed. Tomatoes are cut into slices 1 cm thick and fried a little. Cod fillet, sliced \u200b\u200bin portions, sprinkled with salt, pepper, breaded in flour and fried in oil. They put fish on tomatoes, on top - sweet pepper with lemon zest.

Famous pasties or whites, donuts and crumpets, french fries and many other dishes can only be cooked using deep fat. Deep-frying (from French friture - frying) is the process of frying in red-hot animal fat or vegetable oil. Now, for frying, vegetable oil or a mixture of vegetable and animal fats is usually used.

The principle of cooking foods in hot oil or fat is quite old. It is known that in ancient Rome there were dishes from the dough, prepared in this way. In ancient times, in China, meat and vegetable dishes were prepared in a manner similar to modern deep-frying. In Russia, a technology is known that is similar to deep-frying, called frying, but unlike frying, deep-fried oil predominates over a product that is, as it were, cooked in it.

Several types of products are fried or deep-fried: vegetables (in batter or without), meat, poultry, fish (in batter or dough), sweet pastry dishes (donuts, cakes, curd balls). Deep fat products must be cut so that their thickness does not exceed a centimeter. The same principles underlie the preparation of stuffed fish and meat dishes in batter, as well as pasties. The total mass of fat should be 4 times the mass of fried foods. When deep-fried, the products should not be crowded, individual pieces should move freely, without sticking together and not touching the bottom and walls of the dishes. You can add brandy or vodka to the fat, then it will be less felt in the finished dishes.

Vegetable oil (peanut, corn, cottonseed, soybean, palm, sunflower) is preferable for deep-frying, ideally olive. In addition, you can use beef kidney (interior) lard, mutton or melted pork fat.
  Sometimes they make a mixture of vegetable and animal fats with a predominance of vegetable oils. Mixtures of fats are built in the following proportions:

• 50% refined vegetable oil and 50% melted beef tallow;
• 40% vegetable oil, 30% pork and 30% beef fat;
• 50% refined vegetable oil and 50% cooking oil.

Unsuitable   for deep fat: butter and margarine.

Sometimes melted butter is used to fry sweet donuts and other dough products. But its maximum temperature is low, and there is a risk of getting tasteless, oil-soaked balls that are vaguely reminiscent of fragrant donuts.

The temperature of the deep-frying oil should not be lower than 130 ° C. The ideal temperature is 180-190 ° C. If you do not have a special electric deep fat fryer, then the oil temperature can be determined in a few simple ways. Dip a ball of dough or white bread into the hot oil, if the fat around the ball remains motionless - it has not warmed up enough; weak shaking of fat means a temperature of 130-140 ° C; if the fat around the ball boils - 150-160 ° C, if the ball starts to burn and give off a burnt smell - the fat is very hot (above 170-190 ° C).

Vegetables are fried in medium-temperature oil. In hot fat - meat and fish dishes in batter. In the very hot - dough products (brushwood, donuts, whitewash and pasties).

Do not use deep-frying vegetable oil more than once. The exception is olive, it can be cooked twice. In animal fat, it is also allowed to cook a second time. The permissible norm of continuous deep-frying is 40 hours (not allowing it to cool). Therefore, it is logical to cook a lot at once in one serving of oil.

Do not heat fat above 200 ° C (smoke is a sign of excessively high temperature). If there is an unpleasant odor, darkening of oil or finished products, bitterness in their taste, change the oil! Do not forget that animal fats, which have undergone a long heat treatment, increase the level of cholesterol in the blood, and their frequent use is difficult to tolerate by the human body. Deep fat animal fat can be used extremely rarely, as a special delicacy. Vegetable oil is much more easily tolerated by the human body and even has a whole set of useful properties. For example, vegetable oils contain large amounts of vitamin E, which protects cell membranes and reduces the risk of cancer. By the way, the calorie content of foods deep-fried in vegetable oil is relatively low and even lower than that of fried products in a pan. Hot oil seizes the surface, forming a crust, and greatly warms the fried product, without penetrating inside. Deep-frying lasts an average of 2-3 minutes. Therefore, deep-fried dishes are much less caloric and much healthier than their fried counterparts. This is true only when observing the temperature and time standards of cooking, not using the oil again.

Deep-fried dishes are usually not cooked in kindergartens (kindergartens, schools), since it is difficult to guarantee that low-paid cooks will abide by deep-frying technology, and the children's body is especially sensitive to the consequences of improper deep-frying. Do not recommend your child to buy anything deep-fried. Better cook the same at home.

Never drain used oil into the sewer! Thickened butter can make life difficult for you at the most inopportune moment. Cool and drain into a plastic container, and then dispose of as household waste.

Deep-fried frying is conveniently prepared in classic non-electric fryers with an oval shape. They are made of durable stainless steel, have a thick bottom, a tightly rubbed lid and an inner mesh. As a rule, these are containers containing about two liters of oil.

It is much easier to find electric deep fat fryers for sale in beautiful cases, with double walls, timers, temperature control, oil purification filters and smoke traps. Electric fryers differ in the volume of the oil chamber, the convenience (or inconvenience) of extracting cooked foods, the presence or absence of a replaceable air filter that protects your home from odors. More sophisticated models have oil filters and timers. Remember that when the deep fryer signals that the dish is ready, it must be removed from the hot oil. Even if the device turns off the heating of the oil, the products continue to heat up and may burn out.

Almost all dishes that are deep-fried in an industrial way are much tastier when they are cooked at home. For example, pasties. This delicious dish has lost its reputation precisely because of improper cooking. Try to cook chebureks yourself, and you will feel the difference.

To prepare pasties you will need:

2 kg of flour
  700 ml of water
  1.2 kg of meat (equally beef (veal) and lamb),
  2-3 onions
  greens (parsley, dill), salt to taste.

Leave 300 grams of flour for adding, and sift the rest of the flour through a sieve in a slide in the middle of the table. Make a recess at the top of the hill, put the salt and pour in most of the water.

Knead the dough with the gradual addition of flour to the well. Squeeze the lumps into a single unit, spraying from time to time with water. The dough will be tight, you will have to make significant efforts to knead. Slightly spraying with water, ensure that the mass has a uniform structure. Wrap the dough in a cling film and leave for an hour to proof.

At this time, prepare the minced meat. Stuffing for pasties is not prepared in a meat grinder, but finely chopped with a knife or hatchet. From the scraps of meat, veins and seeds, cook half a liter of broth - it will come in handy later.

Cut onions, salt with coarse salt and crush with a press or beat with a hammer to get juice. Do not mix meat with onions while.

Cut the dough into 3-4 pieces and roll thick sausages from them. Tear off (do not cut) 50 grams of dough from each sausage and form even balls on the table. Sprinkle with flour and set aside. Make sure the balls do not stick together!

Add the onions, chopped herbs (dill, parsley, cilantro) and black pepper to the minced meat. Pour in the broth and mix.

Roll dough out of balls of dough with a rolling pin (the thinner the better), put one and a half to two tablespoons of minced meat into one half, cover with the second half and roll up the edges with a rolling pin (not with your hands!). The edges should become one, without bumps and gusts. The filling of cheburek should not get into the oil when cooking, otherwise it will have to be changed. Trim the edges with a curly knife if they are large.

Before frying, remove the remaining flour from pasties so that the oil does not burn. Chebureks should be fried for 3-5 minutes at the highest temperature. Do not let them fall to the bottom. Having taken the finished cheburek, let the oil drain and lay on a paper towel.

One of the simplest deep-fried dishes is donuts. These can be small or medium sized dough balls, with or without filling. A kind of donut is a donut, the same donut, but with a hole in the center (in the form of a donut). There are hundreds of varieties of this dish in the world. In ancient Rome, these were the Grobuli - balls of dough, sprinkled with poppy seeds and oiled with honey. In medieval Europe, krapfen - S-shaped crumpets with fruit fillings were prepared. In America, donuts and German burlingers are popular.

Deep-fried donuts are usually done in a submersible way and eat hot. They are prepared quite simply. Yeast dough should be left for 2 hours. During this time, it is necessary to “knead” the dough several times so that it increases in volume. When the dough is ready, form balls of small diameter (2-3 cm). Jam or fresh berries can serve as a filling, but you can do without it. Fry each serving for 2-3 minutes. The temperature of the oil in deep fat should be 180-195 ° C.

At any time of the year, in any place where there is suitable cookware and a heat source that can heat five liters of refined oil to a temperature of 180 ° C, you can cook almost everything at hand! No sophisticated ingredients are needed, even basic culinary skills are not needed - all operations are so simple.

I wonder why this primitive way of cooking is so unpopular with jeepers? After all, you just need to grab a cauldron on the road, or some deep pan (as in our case), or even an old large pot, and a supply of vegetable oil.

  BASIC PRINCIPLES OF FRYING
The main thing for deep fat is refined oil (I have long established for myself the optimal volume of “outdoors” - 5 liters), heated to the desired temperature. If the temperature is lower, the crust will form slowly and precious juices will be lost - the dish will turn out to be tasteless, dry. If it’s more, the products will simply burn raw ... I urge everyone to buy electronic culinary thermometers. They will be useful both at home and on the hike. But if you act the old fashioned way, then to determine the degree of heating of the butter, throw bread crumbs into it: if they are quickly baked, the temperature is close to what you want, if the butter starts to smoke, it means it warmed up above 200 ° C, and that’s a lot ...

The second most important component is batter, which creates a protective shell around the product. On the one hand, it does not allow oil to pass into the product, and on the other, it does not allow the evaporation of precious juices from it. Well, when ready, it turns into a delicious crust!

Batter is the only thing that requires careful preparation. Perhaps, it does not need only french fries.

French fries. Multifunctional recipe - you can use
  and as a side dish, and as an independent dish

So batter is ready! How to proceed further is a matter of taste and situation. If there is time, I would carefully string all the ingredients on skewers - it’s beautiful, convenient to serve, and most importantly, there is! The remaining cooking process is reduced only to observation - it is necessary to remove when a distinct crust has appeared.

Spice. Any seasonings are best added to the finished
  the dish - they will burn out in oil and give a bad aftertaste

FISH
  During the shooting of the material, the fishermen unexpectedly brought huge crucians. There was already no tempura, but it turned out great without it - for such a juicy and freshest fish it is enough to raise the oil temperature to 190 ° C and just roll large pieces in flour - the crust and juiciness are guaranteed.

BEVERAGES
  They have prepared so many different things that you can be advised to rely only on your taste. But the universal drink, I think, would be brut champagne, well, or any white dry!

ADVICE
  For potatoes, especially if there is a lot of it, the oil temperature needs to be raised even higher, to 200 ° C, until it starts to smoke a little, and when setting it up be careful - splashes are possible.

In case the oil suddenly flares up, you just need to keep a piece of a cardboard box next to it, which immediately cover the flame and calmly continue cooking.

  METHOD FOR PREPARING A UNIVERSAL CLAIR
This batter is suitable for almost any product. The consistency should be like that of a not very liquid sour cream. All ingredients except egg whites are vigorously mixed, gradually adding sparkling water. In parallel, in a separate bowl, thoroughly beat the two proteins that are added at the very end. You do not need to salt and pepper dough for batter.

No way to cook food gives such a uniform, golden crust, as deep-frying. Of course, provided that it is done correctly. What subtleties are there in this process?

The main difference between deep-frying is that the product is completely immersed in well-heated oil.   Slices of products for such frying are almost always breaded in breadcrumbs or breadcrumbs, in flour or dipped in batter. A shell of batter or breadcrumbs in this case performs two functions at once - it protects the product from the formation of a hard crust and gives a contrast of taste in the finished dish. Oil is consumed much more than with conventional frying, but it can be used repeatedly.

One of the main conditions is the proper preparation of products.   You need to cut them into small pieces of the same size. Season with salt, spices only until breading and give some time so that pieces of meat, fish or poultry have time to soak in seasonings. It is advisable to brew before frying, but you can do this in advance, then the products must be stored in the refrigerator.

For deep-frying it is better to use a deep fat fryer., but if it is not, then a wide pan with a thick bottom and high walls will do. It should be wide so that it is convenient to lay and take out products, and high walls will not allow foam or oil to splash out. The ideal temperature for deep-fried cooking is from 160 to 190 degrees.

Deep-fried in two ways.   One of them is called "free swimming"second - "Basket". At the first, the slices are immersed in hot oil and float to the surface as they cook. This method is suitable for any product, especially if not breading is used, but batter. In order for the pieces to be evenly fried, they need to be turned over from time to time. The second method is used only for breaded products or if there is no breading. Pieces of food are placed in a special basket, it is immersed in oil. It is taken out when the products are ready.

Spread deep-fried foods on a paper towel to absorb excess fat. Serve immediately, in the heat of the heat, until everything is hot. Cooled or warmed food will have a not very pleasant buttery flavor, so you need to deep-fry as many foods as you eat at one time.

Although nutritionists often do not recommend fried foods in the diet, it can be enjoyed from time to time. Deep-fried foods produce a crispy dark golden shell and a moist, soft core. How to deep-fried chicken, fish, various vegetables?

The difference between deep-frying and frying pan is that in the first case, the product is completely immersed in hot oil. In addition, slices are usually dipped in batter or fried in breadcrumbs before frying to create a barrier between the oil and the product and improve the taste and texture of the dish. Who doesn’t like the crispy texture of deep-fried shrimp, fish or meat?

Deep-fried dishes: cod, avocado, cauliflower, samsa

How to deep-fry - general rules

The deep-fat frying process is simple and safe, if only the basic rules are followed.

• For frying in deep fat, you can use any cookware, but best of all - cast iron, since cast iron holds heat well. Aluminum - heats up quickly, enamel can crack off enameled dishes.
• If possible, use a deep-frying basket. It greatly facilitates both immersion of products in hot oil and their extraction.
• Fry foods only at the temperature recommended for them.
• Do not put too many pieces in a bowl of hot oil. Foods are better fried when they are coated with oil on all sides.
• Remember that any oil is very flammable, in contact with fire, it can break out!
• Hot oil burns easily, so be careful. During deep-frying, it is recommended to wear fireproof gloves.
• Before you start cooking, study the recipe and prepare all the products, because as soon as the oil is heated to the right temperature, you will not have time for anything else.
• Never leave hot oil unattended!
• Prepare in advance and a baking sheet covered with paper towels, on which you will spread the fried foods, so that they use glass oil.
• If the dish needs to be sprinkled with any dry seasonings, it is most convenient to do this after the pieces are already laid out on the pan after frying. The oil remaining on them will help the seasonings stay on food.

You can deep-fry a banana and a watermelon (Pictures 2, 3)

Deep-fried cooking technology

It is advisable to use a cooking thermometer to determine the oil temperature before and after frying. To make the dish crispy on the outside, but juicy on the inside, the temperature of the fat should be in the range of 160-190 ° C. Place the tip of a wooden spoon in the hot oil. If the oil boils around a spoon, it means that the temperature for roasting is suitable.

Remember: if the oil is not hot enough, the food will turn out to be too greasy and will take a long time to cook. And in too hot oil, the outer layer of batter or crackers will burn, while the core will remain moist.

Once the oil is warm enough, begin to carefully lower the pieces of food. This will immediately lower the oil temperature. The more pieces you put, the longer the oil will heat up again to the desired temperature. If you are frying fish or chicken, add only a couple of slices, wait a few seconds for the oil to warm up again, and then put a few more.

The larger the oil tank or frying basket, the more pieces you can fry at the same time. And if you cook in a pan, the products should lie in one layer.

Some products have to be turned over as soon as they are browned below. Long handle tongs are great for this task.

Deep-frying oil

Always choose a very high quality oil for deep fat. The most affordable for us is sunflower and rapeseed. But if possible, it is better to use safflower or canola oil: they have a fairly high smoke temperature and a mild taste.

Peanut butter is usually used when you need to fry a large number of products, because at a high smoke temperature it is relatively inexpensive.

Smoke temperature - the one at which the oil begins to emit smoke and darkens, and also becomes unpleasant in taste.

For refined canola and peanut butter, this is 230 ° C. For comparison: in cold-pressed olive oil, the smoke temperature is only 190 ° C. Always choose refined oil for frying. In unrefined, there are tiny, solid particles that burn first.

As soon as the oil begins to smoke, turn off the heat immediately. Wait until the oil has cooled to the desired temperature, and only then heat it again. You do not need to put food in too hot oil, otherwise they will quickly turn brown on the outside and remain moist on the inside.

How to deep-fried chicken

The legs, thighs and wings of the bird are ready when their internal temperature reaches 80 ° C. The internal temperature can be measured with a cooking thermometer. The meat should be dense, opaque, easy to remove from the bones.

Poultry breasts are cooked at an internal temperature of 75 ° C. The meat is dense, opaque, beautiful white.

How to Deep-Fry Fish and Other Seafood

The fish is ready when its internal temperature is 63 ° C. Then it is juicy and easily divided into plates.

Shrimps turn slightly pink when ready, the meat becomes an opaque pearl white color.

Mollusks acquire a milky white color and a dense juicy texture.

How to deep-fried vegetables

When the breadcrumbs of breadcrumbs reach a golden brown hue, and the vegetables inside are dense but soft, the dish is ready.

Deep-fried potatoes

When cooking french fries, double frying gives the best result. To do this, the potatoes are first fried at a temperature of 160 ° C until it becomes pale yellow and soft. It takes 2-3 minutes, depending on the thickness of the lobules. Unfinished potatoes should be laid out on a paper towel and cooled to room temperature.

It’s convenient to cook fries in a deep fryer

Then heat the oil to 190 ° C. Dip the potatoes in hot oil again and fry until dark golden crisp. Depending on the thickness of the pieces, it will take 2-4 minutes. Remove the potatoes from the butter and place on a baking sheet covered with paper towels. Sprinkle with salt, pepper and other seasonings immediately.