3 Things to Remember for Crispier Fried Foods

Of all the qualities of fried foods, crispiness is almost always at the top of the list. In fact, many diners will even request certain fried menu items to come out “extra crispy.” So how is this best achieved in our commercial kitchens, and what are some of the basic tips operators should consider?

Let’s dig into the art and science of crispy.

THE OIL

Like anything else in cooking, quality will almost always depend on the ingredients you use. In this case, though, we’re not talking specifically about foods. Ingredients can also include equipment and even the type of oil you use.

Depending on what you intend to fry, there are usually better oil options to achieve the desired results. Peanut oil or canola oil, for example, will typically have higher smoke points to accommodate pretty much any menu item. Oils can certainly impart flavors based on their construct, but it’s the temperature that often matters most.

Temperature is important to get that perfect level of crispiness. Oil that is too hot can actually burn or even ignite food products, but oil that is too cold will lead to soggy food, the exact opposite of the perfect crisp.

THE PROCESS

All good food starts with good prep. As it relates to frying, this means developing a process where batters and breading are part of the equation. When foods are coated, it’s an easy way to develop crispy exteriors while keep interiors at ideal conditions without drying them out.

During the cooking process, when these coated and breaded foods are actually added to the oil, make sure they’re not overcrowded. Putting too much product into a fryer at the same time is an easy way to create soggy results (more on that in a second), or worse, lead to overflowing oil in your kitchen.

THE EQUIPMENT

The final part of the equation is equipment. As we mentioned, putting too much food into a fryer can lead to soggy foods. The reason is fried foods are generally frozen when they hit the fryer, and the cold temperatures of the product will lead to a reduction in oil temperature, which we mentioned will lead to soggy foods.

The solution is to lower your batch quantities, which can also lower your efficiency and throughput levels. Another option is to consider a commercial fryer with fast recovery times. Depending on how the heating elements in your fryer operate and the type of fryer you use, cold foods will have little to no impact on the temperature of your oil.

If you’re ready to explore crispier cooking, schedule a free Fryer Consultation with one of our experts today.