2. The same holds with objects treated with batter. Hence the absolute necessity of ensuring that setting which means that the covering of batter solidifies immediately. As the substances constituting these various dishes are cooked in advance, it follows that their second heating and the colouring of the coating (egg and bread-crumbs or batter) take place at the same time and in a few minutes.
The third temperature, “very hot,” is used (1) for all objects that need a sharp and firm setting; (2) for all small objects the setting of which is of supreme importance, and whose cooking is effected in a few minutes, as in the case of whitebait.
[265—FRYING MEDIUM FOR FISH]
Every frying medium, used for work on a large scale, which has acquired a too decided colouring through repeated use, may serve in the preparation of fish even until its whole strength is exhausted.
Oil is best suited to the frying of fish, especially the very small kind, owing to the tremendous heat it can withstand without burning, for this heat guarantees that setting which is so indispensable.
Except in this case, however, the temperature of the frying medium should be regulated strictly in accordance with the size of the fish to be fried, in order that its cooking and colouring may be effected simultaneously.
Except Nonats and whitebait, which are simply rolled in flour, fish to be fried are previously steeped in slightly salted milk and then rolled in flour. From this combination of milk and flour there results a crisp coating which withholds those particular principles that the fish exude while cooking.
When finished, fried fish are drained, dried, slightly salted, and dished on a serviette or on paper, with a garnish of fried parsley-sprays and sections of channelled lemon.
[266—THE QUANTITY OF THE FRYING MEDIUM]
This should always be in proportion to the quantity or size [127] ]of the objects to be fried, bearing in mind that these must always be entirely submerged.