Breading and deep-frying basics

In short: Breading protects meat, fish, or vegetables with a crispy coating of flour, egg, and breadcrumbs. Deep-frying cooks food floating in a large amount of hot fat, producing an especially even crust.

In more detail: The three layers of classic breading stick in sequence: flour gives a dry base, egg binds, and breadcrumbs provide crunch.

In detail

• Triple breading: First coat in flour, then dip in beaten egg, finally coat in breadcrumbs and press on.
• Frying temperature: Usually between 160 and 180 degrees Celsius; too cold makes everything soggy and greasy, too hot burns the coating.
• Choice of fat: Heat-stable oils like sunflower or rapeseed oil work well for deep-frying.
• Quantity: Don’t add too much food at once, or the temperature drops too much.
• Draining: After frying, drain excess fat on paper towels or a rack.
• Alternative: An oven or air fryer with little oil is somewhat less crispy but lower in fat (kochen-in-der-mikrowelle).
• Safety: Never put out hot fat with water; smother a fire with a lid or a fire blanket instead.