u/OptimysticPizza

Hi all, I've just taken over ops at a bar and 2 of their most popular items are battered, which absolutely destroys the fryer. One is battered onion rings, and the other is a cornmeal crusted pickle. It's not crazy high volume, but the fact that we only have one fryer creates some issues. It's also a 2 man line IMO, but the cooks always want a third, because the fryer is such a pain to manage. My background is in more fine dining and brunch, so battered fried stuff is kind of new to me.

Any tips for managing this? Do you just accept that you have to constantly skim the fryer? Or is there maybe a par cook method for this kind of stuff? Purchasing prepared frozen products is def not an option.