Here is some simple rules that will make all the difference in deep frying.
If you have a deep fryer, read the manufacturer’s instructions for safe use
- Canola, peanut and sunflower oils are the best for deep frying. They have a higher flash-point than other oils so they are less likely to flame.
- Use a deep, heavy pot or a wok place over high heat. You need high sides as oil rises when food is placed in it. A deep frying pan will work for small amounts of food but is not high-sided enough for bigger foods like chicken. Only fill one-third full with oil to allow for expansion when ingredients are added.
- Oil should be at least 350 degrees F or 180 degrees C. Use a deep-frying thermometer or test for temperature by dropping a cube of bread into the hot oil; when oil is hot enough, the bread will turn brown in 15 seconds. If the temperature is too low the food will absorb the oil and be soggy and greasy. Properly fried food will be crisp and golden-brown.
- Fry in small batches to keep the oil at a constant temperature.
- Slide food into oil with long-handled metal tongs or a spatula to prevent splashing. Use the tongs to turn food while cooking. For larger and more delicate pieces, use two spatulas.
- Remove food from oil using a slotted spoon or metal strainer and shake over the pot before draining on paper towels.
- Reheat deep-fried food on a rack in the oven at 350 degrees F for 5 to 10 minutes