Double Frying Technique for Crispy Food
Double frying is a two-stage technique: the first, lower-temperature stage cooks the centers and prepares the starch structure, while the second, higher-temperature stage quickly dries and crisps the surface.
Quick Answer
With double frying, the food is first cooked at a lower temperature, rested, and then fried a second time for a short period at a higher temperature. For potatoes, a practical starting method is a first fry at 160–165°C and a second fry at 185–190°C . The first stage cooks the interior and prepares the surface starch; resting between the fries helps moisture escape; the second stage quickly dries the surface and creates a crisp crust.
In This Guide
Key Reasons
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It is difficult to achieve two different goals with a single fry
—cooking the center completely while crisping the outside without burning it. Double frying separates these two jobs. During the first, lower-temperature fry, the inside of the potato softens and the starch granules absorb water and gelatinize. While the potatoes rest, moisture leaves the surface and the first crust sets. During the second, higher-temperature fry, the remaining surface moisture quickly evaporates, creating a golden color and crisp texture in a short time.
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ThermoWorks uses approximately 163°C for the first stage and approximately 191°C for the second stage when frying potatoes. The technique can also be used for some coated fried foods; however, safe internal temperatures must be verified separately for meat and poultry products.
Proper Application
- Prepare the equipment: Use a deep, heavy-based pot, a frying thermometer, and a wire rack or draining equipment. Fill the pot no more than halfway with oil.
- Cut the potatoes evenly: A thickness of approximately 8–10 mm helps them cook evenly. If you soaked them in cold water, dry them completely.
- Fry the first batch: Heat the oil to 160–165°C. Fry in small batches for approximately 5–8 minutes, until the centers are soft but the outsides are not noticeably browned.
- Let it rest: Spread the potatoes in a single layer on a wire rack and let them rest for at least 10–15 minutes.
- Fry the second time: Raise the oil temperature to 185–190°C. Fry the potatoes for 2–3 minutes, until golden and crisp.
- Drain and season immediately: As soon as you remove the potatoes from the second fry, drain them on a wire rack and season while they are hot.
- How to tell when it’s done: The outer crust should be dry and crisp, while the inside should be soft and floury.
Common Mistakes
Frying both times at the same temperature
Why it causes problems: The technique is designed to separate two different jobs: low heat cooks the interior, while high heat quickly dries and browns the surface.
Correct use: Use approximately 160–165°C for the first stage and around 185–190°C for the second.
Trying to brown the potatoes during the first fry
Why it causes problems: The surface darkens too early, while the interior is not prepared for the second stage.
Correct use: Finish the first fry when the potatoes are soft but still pale.
Skipping the resting period
Why it causes problems: There is not enough time for surface moisture to escape and the first crust to set.
Correct use: After the first fry, let the potatoes rest in a single layer for at least 10–15 minutes.
Overfilling the pot
Why it causes problems: Too much food quickly lowers the oil temperature.
Correct use: Work in small batches and wait for the oil to return to the target temperature between batches.
Putting Wet Potatoes into Hot Oil
Why it causes problems: Water causes vigorous splattering in hot oil and reduces surface crispness.
Correct use: Dry the potatoes completely before frying them.
Mayana's Recommendation
- Frying the potatoes once before service and cooling them allows you to get a quick, crisp result during a busy service by using only the 2–3-minute second fry.
- Use an oil thermometer; the greatest advantage of double frying is the controlled use of two different temperatures.
- Do not pile the food into a covered container after the second fry; the escaping steam will soften the crisp crust again.
Additional Information
For double-frying, use frying oil suitable for high temperatures. If the oil starts smoking, the target temperature may have been exceeded or the oil may have deteriorated. Do not add water, ice, or very wet food to hot oil.
Frequently Asked Questions
What temperature should the oil be for the first fry?
For potatoes, about 160-165°C is a good starting point.
What temperature should the second fry be?
A short second fry at about 185-190°C for 2-3 minutes quickly dries and crisps the outside.
Why should you wait between the two fries?
During the rest, steam escapes from the surface, moisture decreases, and the first crust sets.
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