Fried Parsley
Ingredients
Directions
Prepare
Pick over the parsley, removing the large stalks so that neat sprigs remain.
Wash it clean and shake it dry in a cloth.
Fry
Heat the oil in a deep pan to 190°C / 375°F.
Put the parsley in a frying basket and hold it in the oil for 2 minutes.
Dry and serve
Drain well and then place in a low heat oven until quite dry, crisp and brittle.
Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Parsley
- Crisps and turns brittle in hot oil, becoming a light, crunchy garnish.
- Oil
- Carries heat quickly into the leaves, driving off moisture so they crisp.
The step that matters
Drying the parsley before frying. Any water left on the leaves turns to steam in hot oil and can spatter violently. Shaking the leaves dry first keeps frying safe and helps them crisp evenly rather than steaming.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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