I do not usually prepare (or suggest on these menus) many fried foods. But when I want to fry something (there are recipes that only make sense when fried) I follow some rules that allow me to achieve dry and crispy results, as a good frying should be.
The first thing is to use a deep and heavy saucepan, my favorite is a cast iron skillet about 10 cm deep. The second thing is to be patient to let the oil reach the ideal temperature, which sometimes takes up to 10 minutes.
Third, always use the proper amount of oil. The best way to soak food in oil is to use little. You have to put enough amount so that the food is completely submerged.
Fourth, make sure your food is free of moisture. Dry them well before frying, even if you are going to batter them. And fifth, use a strainer (or wire strainer) when you take them off the heat (place absorbent paper underneath). This way you will have dry, crispy and delicious fries.
This week I leave you, so as not to lose the habit, a menu that brings many fruits and vegetables, two servings of fish, three of legumes, one vegetarian option per day and the
Baked preparations
Elaborations to the fire
