A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks

does the oil have to be a certain temp for frying or is "really hot" OK?

  • Posted by: sw1822
  • March 9, 2012


la D. March 10, 2012
I always use this trick I learned from the Canal House Volume No. 1 by Christopher Hirscheimer and Melissa Hamilton:
Their friend Julia Lee (whom they call the fry queen) uses the chopstick test to see if the oil is hot enough for frying. Dip the wooden chopstick (I use a skewer) into the oil until the tip touches the bottom of the pan, if lots of bubbles form right away around the tip (like champagne) the oil is ready for frying.
pierino March 10, 2012
I agree with sdebrango on the temp. And be careful about which oil you choose, per susan g's point. A frying oil would be grapeseed, canola or peanut oil for their higher smoke points.
susan G. March 9, 2012
You can test the oil by putting a small trial piece in it. You want it to cook quickly so that it does not absorb excessive amounts of oil, and not be overheated -- oil that is smoking is damaged and not healthy.
sdebrango March 9, 2012
The oil should be 375 degrees if you have a thermometer. If not really hot I find to reach 375 it takes about 15 minutes
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