Frying-Freezing-Reheating

I'm trying to come up with the right breading method so that I can fry, freeze, and then reheat items in the oven without losing the crisp fried texture. Specifically I'm thinking about croquetas, arancine, or similar items that can be served as passed appetizers without having to fry at the last second (this is for home, not commercial use).

Would something like Batter Bind S help, or maybe Methylcellulose F50 like in the CS Fish & Chips recipe?

Thank you.

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grant

Most fried items need to be fried last minute. I have never seen a commercial or industrial product that allows you to freeze, thaw and serve with a crisp crust.

Mostly because moisture will migrate to the surface even when frozen and especially when thawed.

ajcampelli

Thanks Grant. Certainly there are many frozen fried food products available - I assume your view is that the just don't preserve crispness when reheated in an oven?

Also - this might be sacrilege - I'm willing to sacrifice a bit of crispness for convenience. Is there anything (like MC F50) that might prevent some of that moisture migration to the surface?

I'll give some things a try and will report back if successful.

Thanks again.