Fat uptake during deep-fat frying of coated and uncoated foods

Abstract Twenty animal and plant foods (1.5-cm cubes) were deep-fat fried for varying times and their fat contents were determined. Sixteen of the foods absorbed frying fat (6.1 to 86.3 g/ 100 g, dry weight basis), with the higher amounts being absorbed into the plant foods that initially had high water and low fat contents than into the animal foods (up to 21.8 g fat absorbed/ 100 g). One animal food underwent a net loss of fat, while three animal foods showed no significant change in fat. Fish sticks were coated with six types of coatings and deep-fat fried. Frying fat uptake into the coating, fish, and the total product was measured. Batters but not breadings markedly retarded fat movement into the fish.