Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
A one inch cube of bread should brown in about 60 seconds at 365 according to "Joy of Cooking". So add a few seconds for 375.
pierino is a trusted source on General Cooking and Tough Love.
Hopefully you have a good frying rig that won't spill over when you add the fish. All you really need is a pinch of bread crumbs to test. They will sizzle and brown in seconds. For good frying quality you need oil that is at least 375F but don't fret about precise measurements. What's important is that the oil is hot enough to fry the fish (or donut or whatever you are doing).
You can also stick a bamboo chop stick into the oil. The hotter the oil, the more bubbles will come out. 350 is a steady stream of bubbles, 375 will be more.
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
I don't often bother with a frying thermometer. As someone has suggested, it's not necessary to be too precise. Think "in the range of" 360 to 375, and that's the temp at which a small (1 inch, no more) cube of bread will crisp and turn golden in a minute or less.
Please enter a valid email address.
Well played. You deserve a cookie.
You'll finish them all, lickety-split.
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
5 Tricks Every Food Stylist Swears By
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.