Deep-Frying Tips

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Published 2023

Use a neutral-flavored oil with a relatively high smoke point, such as canola, peanut, grapeseed, and corn oil.
The sweet spot for frying is 350°F to 375°F (175°C to 190°C). At this temperature, the surface of the oil will shimmer, but the oil will not smoke. Use a deep-frying thermometer to be sure. If the oil is under 350°F (175°C), the food will absorb some of the oil and be greasy when done; if it’s over 375°F (190°C), the outside of the food will be cooked before the inside is done.
Cold food into hot fat is best. When cold food hits the hot fat, there is an immediate crisping of the surface, which helps to retard the absorption of oil. It won’t make the food impervious to the oil, but it does help to make the food less greasy.
Cut food into similar-size pieces so they’ll fry at the same rate.
To help bread-crumb coatings dry and adhere, let breaded food sit on a rack, refrigerated, for up to 30 minutes before frying.
Fry in small batches to prevent the oil temperature from dropping too low, which can lead to greasy food.
Let the oil come back up to frying temperature between batches.
Briefly drain fried food on paper towels or a wire rack.
Season food immediately after frying so the seasoning adheres to the hot food.
If not eating right away, transfer each batch of fried food to a preheated 200°F (90°C) oven to keep it hot and crisp.

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