It's difficult to determine exactly when frying with oil began. Baked bread is differentiated from bread cooked on the griddle in the Old Testament in Leviticus, believed to date from approximately 600 BC. In the 1st century, frying eggs is described by Roman authors, and Chaucer and Cervantes describe cooking in oil.
According to Oso Ono, The History of Fried Dough, “Deep frying has a long history supported by evidence from ancient cultures all over the world including Russia, Mexico, and Japan. Fritters had already existed in Europe since medieval time, and fried chicken was known as pollo fritto in Italy, Ga Xao in in Vietnam,” and many other names in many other cultures. The Scots had a history of deep frying chicken, and it was Scottish immigrants who brought the technique to the U.S. southern states.
Fried fish served with fried potatoes originated in England, called fish and chips, and spread to Ireland and other English colonies, including parts of North America. Currently, fried fish is a very popular dish in the U.S., and is often served with onion rings, breaded and fried. The origination of onion rings is unknown, but the earliest written reference is a 1933 Crisco advertisement in New York Times Magazine.
Choosing Fish and Frying Oil
In the U.K., haddock, cod, or flounder is traditionally used, but there are other excellent choices. Catfish is very popular in the United States, particularly in the South, and talapia is an excellent choice.
Different oils have different smoking points, and it is this point that is most important in hot pan or deep frying. What's Cooking America lists smoking points of many oils. Peanut oil, with a smoking point of 450 degrees, is generally considered to be the best choice for both high temperature cooking and flavor, particularly for deep frying. Extra light olive oil, and only extra light, has a smoking point of 468 but is expensive, and best not used in deep frying. Canola oil is generally considered a very healthy oil, but it has a low smoking point of 400 degrees, so it can be used for pan frying if you don't get it to the smoking point.
Frying Temperature of Oil
While many experts suggest 375 degrees for frying, others recommend anywhere from 350 to 370 degrees. It is best to use an oil thermometer, which are reasonably priced at approximately $6.00, but if one is not available, drop a small dot of batter into the hot oil. It should sink to the bottom, bubble, then float to the top. While this makes a delicious American style batter, you may also enjoy trying a Japanese tempura batter.
Burnt oil can impart a bitter taste.
Delicious Fried Fish and Onion Rings
Ingredients
- 1 large, white onion
- 4 fillets of your choice white fish.
For Simple Frying Batter:
- 1 cup flour
- 1 tsp. garlic powder
- 1 egg
- 1 cup water
- 1 TB Old Bay Seasoning, or to taste, if desired.
Directions
- Slice onion with the lines in about ¼ inch slices. (Root knobs on bottom and top.) Separate sections into rings.
- Wash and pat dry fish fillets.
- Put flour in bowl. Add garlic and Old Bay, if desired.
- Add 1 cup water
- Add 1 egg
- Mix well. Batter should be thick enough to just coat the fish and onions.
- Put ¼ in. oil in non-stick skillet. When oil is hot, place onion rings into oil. Do not crowd.
- Turn over when one side browned.
- Remove done ring to paper towel covered baking sheet.
- Repeat steps, frying the fish fillets.
Serves 4
This fried fish makes excellent fish sandwiches. Try it with crusty French Bread or rustic Italian or Amish white bread.
Sources:
Oso Ono, The History of Fried Dough, Retrieved Nov. 13, 2009,
The Congo Cookbook, Fritters, Retrieved Nov. 13, 2009
What's Cooking America, Types of Cooking Fats and Oils - Smoking Points of Oils, Retrieved Nov 13, 2009
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