How and where deep-fried delicacies migrated over time
By the 16th century, the Portuguese were enjoying batter-fried fish and vegetables during significant holidays. Portuguese merchants would soon carry this culinary concept to Asia while trading with Japan, resulting in the creation of tempura, which features lightly battered and deep-fried fish and vegetables—a dish that continues to be a beloved part of Japanese cuisine today.
Not long after, the Spanish introduced potatoes to Europe, particularly in Belgium, along with the practice of frying them in oil. Little did anyone realize that this would evolve into a globally adored treat: the French fry. There is some debate over whether they originated in France (hence the name), but many believe that Belgium was the first to prepare them, as Spain controlled what is now part of Belgium, then known as the Spanish Netherlands. By the 19th century, the British were enjoying a delightful combination of these two remarkable fried food innovations—fish and chips, of course.
The explosion of deep-fried food culture in the United States
As fried food rapidly gained popularity across Europe and Asia, and with an increasing number of people migrating westward, it was only a matter of time before America became the next destination. European immigrants in pursuit of the "American dream" brought their fried specialties along with them. Historians suggest that Austrian immigrants who settled in Texas introduced Wiener schnitzel to the region, modifying their recipe by incorporating southern spices and serving it with gravy. This innovation led to the creation of chicken fried steak.
By 1930, Colonel Sanders — yes, that very Colonel Sanders — had embraced recipes that featured chicken fried in pork fat, a method that had been steadily gaining traction among Scots and West Africans who also made their homes in the south. And, as they say, the rest is history. From cornmeal-coated hot dogs to Thanksgiving turkeys, candy bars, pasta dishes, and even the somewhat perplexing — yet cherished in certain areas — rocky mountain oysters (deep-fried bulls' testicles), it’s clear that the tradition of frying food in hot oil is here to stay.
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