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The correct frying temperature depends on the thickness and type of food as found by experience, but in most cases it lies between 175 and 190°C (345- 375°F) Some fried foods are given a coating of batter or breading prior to frying.
In Japanese cuisine, deep frying is considered one of the four essential cooking techniques (along with grilling, steaming, and simmering).
Fried shellfish - shrimp, clams, scallops, and oysters are either battered or breaded then deep fried.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food.
Stirfrying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Fried products have great consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life.
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