The Principles of Deep-Frying

Perhaps surprisingly, deep-frying, done correctly, is a healthy way to cook, as the food absorbs very little oil. It also tastes delicious and has the textures that we associate with properly fried food – crisp on the outside and tender inside. Badly deep-fried, on the other hand, the food has the opposites vices: it becomes oily, soggy and tasteless, and it will not do you or your waistline any good.

Much is at stake, therefore, when you reach for the deep-fryer, or whatever pan you use for the job. With practice, you will get equally good results with an ordinary saucepan. A wok, though, is what we always used in the East when I was a girl, and I still do a lot of my deep-frying in a wok in London today.