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Step 5Into the Fryer
Now comes the actual frying. Have your station set up. I like a Bacon, Dredge, Batter, Oil configuration. As far as execution of this step I would recommend having potentially a partner, or possibly gloves. If not, have one hand designated to handling the raw bacon and the flour, and the other for retrieving the bacon, battering it, and setting it in the oil. This just makes it easier and cleaner to handle.
So to fry, we have our precooked bacon. Dredge it in a shallow pan of flour to give the batter something to adhere to. Coverage does not need to be perfect, but even is best.
Then using your other hand, take the bacon out of the flour and dip it in the batter. Its okay to submerge it and get some on your fingers, we want total coverage of the bacon at this point for the frying. After you have it coated, take it out, let some of the excess drip off, and set it in the oil. There are two reasons its okay to do this with your bare hands. One is control. If you let the bacon almost lay into the oil, have it almost just in contact and gently release it there will be no risk of splashing the oil or having pieces stick together. The other, is if you get some of the batter on your fingers while coating the bacon, it will give you protection from the heat, should you be a little clumsy.
The next part is where I tended to run out of clean hands. The bacon should start floating almost immediately after you set it in the oil. Let it for a time, and then using a slotted spoon, preferably a heat tolerant plastic or silicon, turn them over to cook on the other side. Each side should not take more than even a few minutes, watch them closely! When they are golden brown and delicious on both sides, remove them and place them on paper towels so as they don't absorb the extra grease from frying.
So to fry, we have our precooked bacon. Dredge it in a shallow pan of flour to give the batter something to adhere to. Coverage does not need to be perfect, but even is best.
Then using your other hand, take the bacon out of the flour and dip it in the batter. Its okay to submerge it and get some on your fingers, we want total coverage of the bacon at this point for the frying. After you have it coated, take it out, let some of the excess drip off, and set it in the oil. There are two reasons its okay to do this with your bare hands. One is control. If you let the bacon almost lay into the oil, have it almost just in contact and gently release it there will be no risk of splashing the oil or having pieces stick together. The other, is if you get some of the batter on your fingers while coating the bacon, it will give you protection from the heat, should you be a little clumsy.
The next part is where I tended to run out of clean hands. The bacon should start floating almost immediately after you set it in the oil. Let it for a time, and then using a slotted spoon, preferably a heat tolerant plastic or silicon, turn them over to cook on the other side. Each side should not take more than even a few minutes, watch them closely! When they are golden brown and delicious on both sides, remove them and place them on paper towels so as they don't absorb the extra grease from frying.
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May 8, 2011. 8:31 AMphugedaboudet
says:
sould the bacon be slightly greasy or damp to get the flour to stick in the "dredge" step?
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