Shallow frying

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Shallow frying

Postby Lorbeer » 15 Oct 2007, 10:00

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Postby Aitch » 15 Oct 2007, 11:42

i don't think fat is bad for babies, is it? i'd use a good slug, say, and heat it up fairly high and then drop them in. especially with fishcakes, where all the ingredients are pretty much cooked through apart from maybe egg.
i must say, though, i do try a lot of the frying recipes as oven baking ones, jsut because our flat is opne plan and i prefer to keep the smells to a minimum. sometimes if you're oven baking, smaller balls are better than large patties but it's all experimentation.
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Postby TinkerbellesMum » 15 Oct 2007, 16:40

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Postby Eleanor » 15 Oct 2007, 18:42

With potato cakes I normally give them a thin coating of something to crisp up the outside. Breadcrumbs, ordinary flour, rye flour sometimes although it can be a bit heavyweight - just to give some texture.
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Postby raylis » 18 Oct 2007, 16:44

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