Frying is cooking by immersion in hot fat. The fat should be deep enough to entirely cover the article to be cooked, and as the same fat may be used many times, it is not so extravagant to take such a quantity as some housekeepers think. The careful cook saves all the fat that can be collected from boiling meat of any sort, the fat ends of steaks and mutton-chops, and from all other sources of this kind. The fat should, however, be clarified before using.

Frying by Immersion Time-Table

Croquettes, 1 min.

Chops (breaded), 4 to 6 min.

Doughnuts, 3 to 5 min.

Fish :

Codfish Balls, 1 min.

Small fish, 2 min.

Smelts, 2 min.

Sliced Fish, 4 to 6 min.

Fritters, 3 to 5 min.