Lab 4-1:Pan-Frying & Deep Frying

Objectives

After completing this lab, each student will be able to

  • Demonstrate proper pan-frying technique.
  • Demonstrate proper deep frying technique.
  • Demonstrate standard breading and batter procedures.
  • Evaluate pan-fried and deep-fried foods and compare to other cooking methods.
  • Execute accompanying recipes.

Lab 4-2: Knife Skills

Objectives

After completing this lab, students will be able to

  • Executetomato concassée.
  • Execute a chiffonade of green leafy vegetable/herb.
  • Review previous cuts as needed.
Exercise 1

Each student produces:

  • 1 tomato concassée.
  • a chiffonade of spinach leaves.
Recipe 1:

French Fries (Pommes Frites)

Yield: 8 servings

Ingredients:

8 ea. russet potatoes, peeled

salt

Method:

  1. Heat fryer to 325 degrees. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks bâtonnets Dry the potato sticks.
  2. Cook the pomme frites for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain.
  3. Increase the oil temperature to 375 degrees. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot.
Recipe 2:

Fried Okra

Yield: 6 servings

Ingredients:

6 cups oil, for frying

1/2 cup cornmeal

1 cup all-purpose flour

2 teaspoons Cajun Seasoning

2 lbs. fresh okra, sliced 1/2-inch thick

1/2 cup buttermilk

Method:

  1. Heat oil in a large, heavy-bottomed skillet, or a deep fryer, heat oil to 350 degrees F.
  2. In a medium bowl, combine cornmeal, flour, Cajun Seasoning. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown.
Recipe 3:

Hushpuppies

Yield: 6 servings

Ingredients:

2 cups cornmeal

1/2 cup flour

3 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon pepper, optional

1 cup milk

1 large onion, minced

Oil or shortening

Method:

  1. In a medium skillet, saute the onion until just beginning to color. Set aside.
  2. Combine cornmeal, flour, baking powder, salt and pepper in bowl. Add milk and mix well. Stir in onion. Heat 1 inch oil in skillet over medium-high heat. Drop in 1 spoonful of batter to test heat. Batter should brown in 3 to 4 minutes and be cooked through.
  3. Drop in remaining batter by spoonfuls. If too thin, stir in more cornmeal. If too thick, stir in little more milk. Cook Hush Puppies until brown on one side and puffed, turn and brown other side. Drain on absorbent paper. Serve hot with hot fried fish.
Recipe 4:

Southern Fried Catfish

Yield: 8 servings

Ingredients:

3 3/4 pounds catfish fillets, cut into fingers

1 cup corn meal

1/3 cup flour, AP

3 tablespoons Creole seasoning

2 1/2 teaspoons salt

peanut oil

Method:

  1. Heat 2 inches of peanut oil to 350 degrees in a Dutch oven or deep-sided saute pan.
  2. Season the catfish with salt and some Creole seasoning.
  3. Combine the corn meal, flour, and Creole seasoning in a shallow dish. Dredge the catfish in the mixture until well coated. Set aside for 10-15 minutes.
  4. When the oil is to temperature, fry the catfish fingers in batches until golden brown and cooked through. Serve with lemon wedges, hushpuppies and Creole tartar sauce
Recipe 5:

Southern Fried Chicken

Yield: 4 servings

Ingredients:

1 ea. Chicken, cut 8 pieces

3 c. Flour, AP

2 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

2 Tbsp. Paprika

2 tsp. Cayenne Pepper

Black Pepper

2 cups Buttermilk

Method:

  1. Marinate chicken pieces in buttermilk 2-24 hours.
  2. Using a cast-iron skillet or saute pan, over medium heat, heat oil, shortening or lard to 375 F degrees filling pan with enough fat to cover chicken pieces by half. Allow room for the oil to expand when hot and adding chicken pieces to the pan.
  3. Mix flour, garlic powder, onion powder, paprika, and cayenne and place in shallow pan. Season lightly with salt and pepper.
  4. Drain chicken pieces and dredge lightly in flour mixture.
  5. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
Recipe 5:

Creole Seasoning

Yield: 6 ounces

Ingredients:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1tablespoon dried thyme

Directions:

  1. Combine all ingredients thoroughly and store in an airtight jar or container.

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