How to fry taco shells
Shallow-fry taco shells in oil at 350°F (175°C) for about 30 sec per half (fry one half, then the other), until crisp and golden brown. Treat the time as a starting point: piece size, batch size and your pot all change it, so watch the color and the oil thermometer rather than the clock.
- Oil temperature
- 350°F (175°C)
- Method
- Shallow fry
- Starting time
- 30 sec per halffry one half, then the other
- Piece size
- 6-inch corn tortillas
- Done when
- crisp and golden brown
Numbers from Bless This Mess: Homemade Hard Corn Taco Shells. Celsius values are rounded.
Getting it right
- Use a wide, heavy skillet with enough oil to come partway up the food, and keep it well below the rim.
- Heat the oil to 350°F (175°C); a clip or instant-read thermometer takes the guessing out of it.
- Portion the dough or batter before the oil is hot so you can work quickly and lower each piece in gently.
- Lay it in away from you, leaving space between pieces.
- Leave it alone until the underside is set and golden, then turn once with long tongs.
- Drain on a rack rather than paper so the underside stays crisp.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.