Deep-Frying

The most important thing when deep-frying Western-style is to keep the temperature of the oil between 170°C (340°F) and 180°C (350°F) for the food to brown properly. This allows the heat to penetrate to the centre without absorbing too much oil. It’s very important not to overload the fryer; the sudden drop in temperature will cause the food to absorb the oil and become soggy. Be very careful when frying. Use a thermometer to ensure that your oil doesn’t get too hot, and ensure that the oil is fresh.