Temperature

The oil should be very hot, but not smoky. One way to test if the oil is ready to fry, if you are using a batter made of flour and water, is to spoon a small amount of batter into the oil. It should immediately rise to the surface. If you are deep-frying something breaded (not typical in Ligurian food), dip a corner of the breaded food into the oil. If the oil sizzles, it is the right temperature.