Frying for too long can cause delicate meat or fish to dry out. How can this be avoided? A lifesaver can come in the form of an external coating that protects the food from direct contact with hot fat. Who is this lifesaver? A breading or batter, which acts as an insulator. You can use finely ground or coarse breadcrumbs, or flakes. Or you can prepare a batter. A batter made with gluten flour will create a more clay-like, firm shell, while batter made with gluten-free flour, such as rice flour, will produce a thinner, crispier coating. In the case of high-starch products such as potatoes, using an insulator is unnecessary, as they create their own protective layer.

What to pay attention to when frying?
Another key factor in frying is heating the fat to the proper temperature. Here, knowing the smoke point—the temperature at which the fat starts to break down and form harmful substances—is very helpful.

HIGH SMOKE POINT
Duck fat – Over 220°C (428°F)
Premium lard – Over 200°C (392°F)
Goose fat – Over 220°C (428°F)
Beef tallow – Over 230°C (446°F)

Why is temperature so important?
When the product is placed in the oil, it draws energy from it to evaporate the water from its surface. This causes the fat’s temperature to drop. If the medium isn’t hot enough at the start, the evaporation of water will be slowed or even stopped. The frying process will take longer. The result may also be an overly greasy cutlet. Why? Because it won’t produce a “protective coat” of steam quickly enough to prevent fat from penetrating inside.

You also shouldn’t fry too many items (cutlets, pancakes, etc.) at once. In such a crowd, every cutlet will try to draw energy to heat up, and there may simply not be enough to go around.