PRACTICAL GUIDE TO FISH FRYING
Our one-day course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to your needs.
The syllabus is purely practical and covers:
- Fish, potato and batter: selection and preparation
- Batter Equipment and Techniques
- Types of oils and fats
- Valuable hints and tips on buying, preparing and cooking your fish
- Hands on cooking including correct frying temperatures, range management and portion control
This is a perfect course to introduce your current shop staff to the various intricacies of the fish frying process, keeping them up to date with information and making them more aware of what is going on in the shop around them.
one-Day Course Details
Below are the full course details.
9:15am - Arrival at NFFF
10.30am - Batter Equipment
11:15am - Oils & Fats
11:45am - Fish
Purchasing skills / what to look for, Fish quality, Fish varieties and sizes, Cutting and trimming techniques, Effective storage of your fish.
12:15pm - Frying
1:00pm - Students Lunch
1:45pm - Revision
Fantastic course! I would recommend it to everyone, a great insight to the fish and chip world.
William Robson – Particularly Good Potatoes