Frying Tips and Techniques With Chef Tony

From the sizzle of the pan to the golden perfection of a crispy exterior, frying holds a special place in the culinary world. However, mastering the technique requires more than tossing ingredients into hot oil. It demands an understanding of the interplay between heat, texture, and flavor, along with the right equipment. Who better to help decipher these parts than our own Chef Tony Roldan.

We asked Chef Tony some questions about how best to fry food in a commercial kitchen. Here's what he had to say: 

Frying Tips and Techniques:

What are some tips and techniques to achieve the perfect fry in a commercial kitchen?

I will start by washing the peeled fries and soaking them in a 2% salt water solution for a couple of hours. You then want to blanch the fries in oil at 300 degrees Fahrenheit for 5 minutes and shock them after each blanching cycle, which is completed twice.

How do you ensure consistent and even frying results when batch cooking?

Putting any type of food in a fryer will automatically cause it to drop temperature. We want to give the deep fryer enough time to recover. It’s best to take a few minutes between batch cooking to allow the fryer to come back to temp for consistent cooking.

Oil Selection and Maintenance:

What factors do you consider when choosing the right oil for frying, especially for popular items like French fries?

The best oil for frying is neutral oils that don’t impart any flavor on the fried product. Canola oil will be considered to work best for me because of the high smoke point and doesn’t burn off as easily as other oils with a less fat content. Soybean and avocado oil are a great alternative as well.

Can you share insights on maintaining the quality and cleanliness of frying oil in a high-volume kitchen?

My recommendation will be to skim the tops and sides of your fryer after each frying cycle and filter the oil after every fourth cycle, especially when frying breaded products.

Frying Challenges:

What are some common challenges that occur when frying large quantities of food in a commercial kitchen, and how can they be overcome?

Overcrowding the frying cavity can cause food to undercook and overflow the fryer. Fill the fryer to the proper level of oil, cook in small batches, and allow the fryer to recover to its set temperature.

Have you faced any unexpected issues with frying, and what strategies do you employ to troubleshoot?

Operating the fryer with the oil at the correct level. I learned quickly to follow the manufacturer's guidelines when fully operating one. And everyone should be reminded to keep water or wet products away from the fryer.

Frying Favorites:

What is your all-time favorite recipe to fry, and what makes it special to you?

Roulade of fried chicken foie gras with cepes fondant and chicken jus. Brings me back to one of the first dishes I’ve ever consumed.

Chef Tony is ready to show you all of his tips and tricks for frying the best meals. Schedule time with him in our test kitchen to get started: