doublefry

Doublefry, typically written as double fry or double-frying, is a culinary technique in which food is fried twice. The aim is to create a crisp, blistered crust while preserving a soft interior. It is most commonly applied to potatoes for French fries or chips, but the method is also used with chicken, doughnuts, and other battered or breaded items.

In practice, doublefrying involves two stages with oil of suitable temperature. The first fry is conducted at a lower temperature to cook the interior through without overbrown crusting. The food is then removed, drained, and often rested briefly. The second fry uses a higher temperature to quickly form a crisp exterior and a golden color. For French fries, a common approach is a first fry at about 160–170°C (320–340°F) for 3–5 minutes, followed by a rest, then a second fry at 180–190°C (350–375°F) for 2–4 minutes until crisp. Salt is typically added immediately after the second fry.

Variations exist for other foods. Some cooks blanch potatoes or chill them between stages to further reduce internal moisture. For chicken or doughnuts, the first fry may cook through to a safe internal temperature, with the second fry finishing the exterior to a crisp finish. Regardless of the food, attention to oil quality, temperature control, and proper draining helps achieve consistent results.

Safety considerations include avoiding overcrowding the pan, allowing oil to recover between batches, and disposing of used oil responsibly.