How To Deep Fry At Home
From crispy fried chicken to golden brown doughnuts, deep-frying is a brilliantly versatile method of cooking when done safely and correctly. We’ve made a list of our top tips and tricks so you can feel confident deep-fat frying at home.
Make sure not to fill the pan any higher than half full with oil. As you add food to the pan, the oil level will rise and could spill over.
Make sure you use a pan with a lid that fits. If the oil catches fire, turn off the heat and simply cover the pan with the lid. This will suffocate the flames.
Each cooking oil has its own ‘smoke point’, or temperature at which the oil starts to burn and produce smoke. Sunflower, Rapeseed and vegetable oils are the most stable for frying and all belong to the saturated and monounsaturated group.
Steer clear of Olive oil for deep-frying as it will start to smoke and burn at a much lower temperature. It also has a bitter flavour that will be absorbed into your food.
Always use a food thermometer to maintain optimum temperature. Try to keep it in the oil while you are frying to get an accurate reading. You can even buy special frying thermometers that you can clip to your pan.
Heating the oil to 160C (320f) is low, 180C (356f) is moderate, and 190C (374f) is high. Any higher and the oil is likely to catch fire. If the temperature does rise too much, turn off the heat and allow the pan to cool before you continue.
Dry your food
Dry off all wet foods as much as you can, as excess moisture will cause the oil to spit. At high temperatures, this can be dangerous as the hot oil could burn you or others in the kitchen.
The same goes for frozen goods. Cooking from frozen needs to be done very carefully as you are introducing a lot of water through the ice on the food.
Don't leave hot oil unattended
While on the heat it can take a relatively short amount of time for the oil to overheat and catch fire, so don’t walk away and leave it unattended. Always be vigilant when deep-frying and keep out so the temperature doesn’t rise too quickly.