Frying Basket at www.japanese-home-gardens.com

If the bread browns very much more quickly, the fat or oil is too hot. Remove pan from heat and cool, but remember that overheated fat or oil can give an unpleasant taste to food. Lower the fish carefully into the frying basket; never bend over the pan of hot fat in case it splutters. Reduce the heat slightly, so the fat does not continue to become hotter, cook for: 3 minutes—thin fillets of fish 4 minutes—thicker fillets of fish 5 minutes—thick pieces or steaks of fish Lift the fish in the frying basket out of the pan of hot fat, hold the basket over the pan for a few seconds, so that the surplus fat drains back into the pan. Tip the fish on to crumpled Tissue or kitchen paper on a hot plate or tin. This drains off excess fat so the fish is really crisp. Serve garnished with lemon, parsley and fried potatoes.

The choice of meats for grilling is similar to that for frying—beef, lamb or mutton, pork, bacon, sausages are equally suitable for grilling as for frying. Liver, sweetbreads and veal are more suitable for frying than grilling.

Put the oil or fat into a deep saucepan or proper fryer, and heat until a faint haze is seen or a cube of bread turns golden brown within a minute. Do not get the fat any hotter than this, otherwise the meat will burn. In order to remove the meat easily it can be put into a frying basket, and lowered into the hot fat or oil. After the outside of the meat is crisped or browned, lower the heat to make sure it cooks through to the centre.