I was reviewing the pictures in my Tilapia post and as I stare again at picture of my first deep fried Tilapia, I was reminded of an article I’ve read in Wall Street Journal early this year. It was an excerpt/review about the book modernist cuisine. One of the common problem cited during frying is that the first batch of food don’t come out crispy enough.
So the trick is to use a bit of old oil. Add about a tablespoon of the old oil to the pot along with fresh oil, and bring it to temperature for about 10 minutes before frying.
Here’s the explanation:
“It’s a “free-radical reaction.” When deep-frying in perfectly fresh oil, escaping water from the food creates a barrier of water and steam. This prevents even browning. However, after several batches of food have had contact with the oil, free radicals begin to break down the oil into natural emulsifiers, changing the oil’s chemical structure and allowing it to get in closer contact with the food.”