To cook bacon, it is generally heated in the microwave, baked or browned in a pan; but maybe you don't know that it is also possible to fry it. Unlike other methods that do not cook this meat evenly, deep frying in a lot of oil ensures that every inch of the bacon slices is perfect, warm and crunchy. You can saute the slices in a simple flour batter for a really yummy snack! The best thing of all is that frying avoids all the confusion that occurs in the kitchen when browning bacon and allows you to cook large quantities in one go. Heat the oil, add the meat and in five minutes you will have a greedy snack or an irresistible side dish even for the most fussy person.
Ingrediants
Frying in a lot of oil
- 500 g of bacon cut into thick slices
- 500 ml of rapeseed or seed oil
Fried in batter
- 3 eggs
- 500 ml of whole milk
- 400 g of flour 00
- Salt, pepper and other spices to taste
Steps
Method 1 of 2: Deep Frying
Step 1. Fill the deep fryer or deep saucepan with oil
Turn on the appliance or find a pan large enough to submerge all the bacon in the oil. Pour in 500 ml of canola or seed oil, so that the bottom of the tool you have chosen is covered with at least 5 cm of liquid.
- A deep fryer with a built-in basket makes the job a lot easier, but it's not essential.
- To make sure the bacon reaches the correct consistency, the oil should be liquid at room temperature; this means that you must avoid semi-solid products, such as coconut oil or margarines.
Step 2. Heat the oil
Turn on the deep fryer or stove to bring the fat to 180-190 ° C; at this temperature it starts to bubble and fizz, so do not stay too close to the pan or fryer.
It is worth putting on a pair of gloves or using oven gloves to avoid burns
Step 3. Add the bacon
Gently put the strips of meat one at a time in the deep fryer; use the basket, a fork or a pair of kitchen tongs to keep your hands away from the oil. Add the salami optimizing the capacity of the fryer, so that you don't have to cook several batches.
If you're using a small pan or deep fryer, cut the bacon strips in half before cooking
Step 4. Fry for about 5 minutes
During the process, the meat should fizz, don't lose sight of it to avoid overcooking. The oil continues to cook even after you take it out of the pan, so you need to remove it before it starts to turn brown.
- There is no exact cooking time for frying bacon; observe the process and rely on common sense.
- The thickness of the meat affects the frying speed.
Step 5. Remove the bacon from the oil and allow it to cool
Use a pair of pliers for this. Let the excess fat drip from each slice before placing it on a paper towel and allow it to cool just enough for safe eating. With this technique you have got a nice pile of bacon cooked evenly, to perfection and ready to taste!
- If you don't like meat that is too greasy, pat it dry with paper towels.
- Thick slices have a more chewy and meatier texture than thinner ones which tend to get very crunchy.
Method 2 of 2: Frying in Batter
Step 1. Prepare the bacon
Before dipping it into the batter and frying it, you need to reheat it to prevent it from staying raw. Arrange the slices on a tray, plate or baking sheet, cutting them to fit the size of the fryer; cook them in the oven, in the microwave or sauté them until they reach the desired doneness and let them cool.
- Thick strips are better suited to this technique, because they are less crumbly and become more substantial bites.
- Be careful not to cook them completely, as you will need to cook them a second time.
Step 2. Make a simple batter
Mix three eggs with 500 ml of milk and 400 g of 00 flour in a large bowl; add salt, pepper and other spices to taste. Work the ingredients with a whisk until the mixture is thick, before placing it in the refrigerator for 20 minutes to lower the temperature and stabilize it.
- Flavored salt, garlic salt, onion powder, cayenne pepper and paprika are perfect spices to make the batter tastier.
- The colder the mixture, the better it fries, protecting the bacon from overcooking.
Step 3. Coat the salami evenly
Once the batter is cold, remove it from the refrigerator, take the precooked bacon and dip it using a pair of kitchen tongs; check that both sides are generously coated and ready for frying.
- When you take the batter out of the fridge, stir it quickly; if you feel it is too thick, add a little milk and whisk it again.
- If you are cooking thin slices, use your hands to dip them so they don't break.
Step 4. Put the bacon in the deep fryer
Dip 2-3 slices in the boiling oil and let them fry. The amount of cured meat you can cook at one time depends on the size of the pan or appliance; try not to put too many strips together, otherwise they stick together and the batter comes off.
Pay close attention to oil splashes when dipping salami, even a single drop on the skin causes intense pain
Step 5. Fry 2 minutes on each side
Give the bacon time to absorb the oil and start fizzing. Since the light, fluffy batter makes the meat float, you need to turn the slices after a couple of minutes; when the batter becomes swollen and golden, the salami is ready.
- With this technique, you have to monitor the color of the dough and not the meat to understand when the dish is ready.
- Remove the slices from the pan before they turn dark; once extracted, the oil continues to cook for another minute or two.
Step 6. Remove the bacon from the deep fryer and serve
Use kitchen tongs and place the meat on the folded absorbent paper to remove excess grease; wait for it to cool down a bit, to consume it safely. Repeat this entire process until you have cooked all the bacon you want. The final dish is a salty and irresistible snack, which you may even become "addicted" to!
- Enjoy batter-fried bacon while still very hot, fresh and crunchy.
- As it is high in fat and sodium, this dish should only be consumed occasionally.
Step 7. Finished
Advice
- This technique is perfect for making large quantities of bacon.
- Serve it with a creamy gravy made from the cooking juices of a sausage or with your favorite sauce.
- Let the bacon come to room temperature before frying it to prevent it from cooking unevenly.
- Oils with a high smoke point (the temperature at which they start to burn), such as seed, canola, peanut, or sunflower oils, are best for frying.
- Prepare a tray of fried bacon in batter to watch the championship final with friends or to try an "American" breakfast.
Warnings
- You should be very careful when cooking with hot oil. Keep a safe distance while frying bacon and take precautions when necessary; for example, wear long-sleeved clothing, gloves, or oven mitts.
- If you are on a low-calorie diet, you should avoid high-fat foods, such as fried bacon.
