THE SECRET OF FRYING

New Zealand Mail, 29 January 1902, Page 21

THE SECRET OF FRYING

The secret of successful frying, whether of cutlets, rissoles or fish, lies in the manner in which the egg and breadcrumb is applied. Egging and breadcrumbing is a very simple matter to the cook, but to the amateur a few hints thereon may be useful.

When fish, or meat, such as soles or cutlets, are to be egged and breadcrumbed, the first essential is that they be thoroughly dry. This is best ensured by wrapping in a clean, dry cloth, and placing in a cool place some time before required for cooking. Then dust over slightly with flour, if it be fish; if meat, this is not necessary. Have ready some fine, stale breadcrumbs and a thoroughly beaten egg. With a small brush cover lightly and evenly with egg, and then sift the breadcrumbs well over, turn and serve the other side the same.

Some cooks prefer fine raspings of a pale colour to breadcrumbs, and these are preferable in many cases, such as in doing soles, plaice, whiting, cutlets, etc., breadcrumbs being more suitable for the smaller kinds of fish and for seasoning. To fry of a delicate brown the fat must be heated to boiling point, without being the least particle burnt, and to accomplish this it must be put on some time before actually wanted for use, and allowed to heat very gradually. When at boiling point, which may be ascertained by dipping a bit of crumb bread into it —if of the right heat, it will become brown at once—then lay the fish or qutlets in, being careful not to overcrowd the pSR. When done on one side, turn, and carefully brown on the other.

A deep stewpan fitted with a wire frying basket, is far the best utensil to use for frying; the old-fashioned shallow pans do not hold sufficient fat really to cover the fish, etc., and are only fit for frying eggs, bacon and so on. A good

deal of fat is required for the stewpan at first, but if properly clarified after using, and-a little added to it from, time to time, it will last for quite a long while, and can be used again and again.

Experienced cooks always keep a good supply of raspings in hand, these being obtained from dry—but not burnt —crusts of bread, rubbed down finely on the bread grater, and put injfco a perfectly dry and airtight tin or bottle, securely corked, and kept in a warm, dry cupboard.

The 12 railway companies of England and Wales employ between them 312,000' men. The Scotch and Irish companies l employ 40,000. The smallest of British animals is the harvest mouse, which makes a globular nest in wheat-fields. A full-grown specimen weighs half an ounce.