deepfrying

deepfrying

1. present participle and gerund of deepfry

deepfrying (usually uncountable, plural deepfryings)

1. Alternative form of deep-frying.
   • 1972, Charles Schafer, Violet Schafer, Wokcraft, San Francisco, Calif.: Yerba Buena Press, →ISBN, page 22:

     We use a paper coffee filter to strain oil after each deepfrying and it works very well.

   • 1996, Roxy Beaujolais, Home from the Inn Contented: A Cookbook of Simple, Popular Pub Food, London: Kyle Cathie Limited, →ISBN, page 61:

     Groundnut or sunflower oil for deepfrying

   • 2002, “Cooking Methods”, in Steve Cooper, editor, The Australian Fishing Companion, South Yarra, Vic.: Explore Australia Publishing Pty Ltd, →ISBN, page 66, column 1:

     Frying fish can be carried out by either of two methods: panfrying, also known as shallow frying; and deepfrying, which is the style used in fish and chip shops. […] In the case of deepfrying, the fish needs to be coated in batter or breadcrumbs to benefit from the oil saturation.