Deep-frying is done at a high temperature, around 375°F/190°C. Fresh oil with a high smoke point is important; peanut, safflower, and canola oils are all good choices. A traditional bath of oil is at least 2 inches/5 cm deep, so that larger ingredients, such as fish fillets, can float freely. Purpose-designed pans for deep-frying are wide enough to take plenty of fritters, with sides high enough so the bubbling oil does not spill. Electric deep-fryers are equipped with a thermostat. A sauté pan or large, shallow saucepan may be substituted.
