This technique is not for the faint of heart. Deep frying is a serious business and it’s taken me a long time to get over my fear of frying. The deliciousness that results is too much for me to resist, so I am extremely cautious when I do fry. Finally, here are some tips for safe frying:
Know the procedure for extinguishing oil fueled fires ahead of time. Have supplies ready just in case.
Select a wide, heavy bottomed pan with tall sides. For this recipe I used my Le Creuset French Oven.
Use an infrared thermometer or a stationery clip on. Ideal frying temperature is between 360 F – 375 F.
Keep an eye on your temperature while your oil is heating up. Use an oil with a higher smoke point than your cooking temperature.
Never leave your hot oil unattended/make sure you have all your ingredients and utensils ready before you start.
Never fill your pot more than 1/3 way full. This allows for oil displacement and splatter containment.
Be aware that wet food is prone to heavy splattering during deep frying.
Allow the pot and oil to cool down before moving or draining.
Maximum Flavour Boosters
I recommend marinating the pork chops overnight to get extra flavour. However, this step isn’t 100% necessary. The next time I make these, I’m going to try marinating them in pickle juice because I’m weird like that.
Use your preferred hot sauce in combination with the egg dip and put as much cayenne as you like in the in the batter. As the recipe is now, it’s not spicy at all.
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