Deep-frying

Successful deep-frying calls for a purpose-designed deep-fryer or a deep, wide-based pan and a candy thermometer [see ‘Thermometers’] to monitor the temperature of the oil. Specially designed utensils, such as those made from coiled tinned wire or stainless steel are best for lifting the finished product from the fryer. Drain the food on folded paper towel and dust with salt before serving.