Deep Fry

[NeilMacleod]

I haven't done a deep fry for a while, nothing like fresh deep fried fries.
Had my one year anniversary of my new/old house yesterday and had a craving for fries.
Two types of potato, russet and red skin, Brown mushrooms, cod powdered with flour and starch, pickled onions. Home made Mayo, Sunflower oil, still looking for Organic lard.
Was surprised the mushrooms were not oily, like a mouthful of water, non of it was oily.

 

[NeilMacleod]

Surprised no one comented, maybe dumbstruck lol.

Did another this evening, Chicken breast. Supper juicy and tender.
Always to best tasting stuff is the unhealthy stuff lol.

 

[satx78247]

Looks YUMMY to me.

My supper this evening (Darla is in Chicago, remodeling a hotel.) was her "leftover" & scratch meaty spaghetti sauce & HUGE pile of pasta.
(Inasmuch as I only eat one regular meal per day, I can get away with occasional binges like that.)

yours, satx

 

[tenngun]

I just saw it tonight, looks tasty

 

[coloradoclyde]

You can cook for me anytime.... :grin: :thumbsup: :hatsoff:

 

[Black Hand]

What was in your coating for the chicken?

 

[NeilMacleod]

fife flour and starch.
O and the yellow stuf is my fermented Turmeric and Habanero sauce.

 

[Loyalist Dave]

A local neighbor has a son that works at McDonald's, and the manager let the son take home some frozen French fries.

So the dad, who has a deep fryer, went out and bought some beef suet, and turned it into tallow in the fryer, and made original, authentic McDonald's fries.

Holy Crap was it better than today's fries..., and of course a heart attack in each and every red box of the things.... :shocked2:

LD

 

[Vaino]

I love deep fried or pan fried foods but don't like greasy food and from a health view point, observe 2 "rules" that eliminate most of the oil or grease.

When deep frying or pan frying, the steam generated inside the food creates an outward pressure that doesn't allow the grease or oil to penetrate the food ....except if it's over cooked and the outward pressure is reduced.

The other thing I do is "blot" the food when hot and then salt or season.

Most probably observe these 2 "rules", but some might not.

Greasy or oily foods disagree w/ my stomach and observing the 2 "rules" allows me to eat some of my favorite fried foods.

Your pics are excellent and from them I think you're an excellent cook. You caused a little drool to form.......Fred

 

[NeilMacleod]

True, if its done properly its not oily, I don't have a gallbladder so generally one has to keep away from oily stuff.
Keeping the proper temperature is very important, long ago I was at a place that served fish and chips and the fish was soaked like a oil rag (oil not hot enough).As said, the steam prevents the the oil from entering.
I used Sunflower oil, if I can find organic lard I will try it. A good quality coffee is also great to cut the oil and help digestion.

 

[Artie Peltier]

Looks fantastic! Keep posting pics like that and you’ll have to invite us all over for supper! 😀

 

[NeilMacleod]

Thanks!
lol, well as long as its summer then will be deep frying, wont do it inside, people dont realize how much oil evaporates and sticks to the walls
Fish Balls are next I think.

 

[coloradoclyde]

wont do it inside, people dont realize how much oil evaporates and sticks to the walls

Oh yes I do!......I won't fry indoors either. Just hold your glasses to the light after frying. Even in a commercial kitchen with an exhaust hood, oil still gets everywhere.

 

[NeilMacleod]

Fish Balls and Chips.

Cod mixed with dill, parsley and Fife flour.
Topped with my Turmeric Habanero sauce and Coffee Vinegar.

 

[satx78247]

Looks YUM to me. - Would you care to share the recipe for the cod balls?

yours, satx

 

[NeilMacleod]

I just basically rough cubed (best when partial frozen) them then lightly blitzed all, pulsed.

Aprox 300gr Cod
1/2 cup flour
1/4 cup fresh dill
1/4 cup dried Parsley
salt to taste.
Baking powder

Flour basically to soak up moisture.
I would add Onion next time.

 

[satx78247]

THANK YOU.

yours, satx

 

[Nativearizonan]

My mother used to make salmon croquettes fairly often, using canned salmon and mashed potatoes as the filler instead of cod and flour; but other than that it sounds pretty similar. Fry 'em up until they are brown and crispy.

 

[Artificer]

Wow am I glad I read this thread! Very interesting and thank you.

On my first trip to England in 1996 and my second in 1998, I was SOOOOOOO looking forward to having some REAL, authentic, traditional Fish and Chips. The chips made like yours and of course served in a cone made of newspaper. Well, walking around a good deal of London, Coventry, and Kenilworth and even in small restaurants, food trucks and taverns and Inns - I was most disappointed that no one still made them that way. They had all gone over to frozen "French fries."


Your idea to deep fry the Mushrooms is REALLY interesting. Never thought about that and I LOVE mushrooms. They look delicious. That was one thing I wasn't expecting in England that they usually served mushrooms with breakfast. Since on both trips we had breakfast served in our Hotel Buffet Style, there was always a Large Container of Mushrooms. Very few others on the American Team ate them, so I looked forward to a large bowl each morning. My team mates even stated I would turn into a mushroom. :haha:

Another thing I wound up really liking was the sausages (bangers?) served for breakfast. They had enough fat in them to be good, but the added meal though different, was tasty and made the sausages less "heavy."

So thanks for the good ideas, recipe information and bringing back some fond memories.

Gus

 

[rafterob]

You are right in that correctly deep fried foods are not "Greasy" nor overly bad for you. Everything in Moderation!
Another poster remarked on fries in rendered beef tallow. Try lamb for the ultimate in french fry decadence!