Deep-Frying

When it’s done properly, deep-frying is a great way to cook seafood: it’s fast, cooking most seafood in less than 5 minutes; it quickly seals the surface, locking in flavour and moisture; and it adds appealing crunch, colour and aroma. You can deep-fry in olive oil, peanut oil, vegetable oil or ghee, depending on the flavour you want to achieve.

If you want to re-use the cooking oil, filter the cooled oil through a coffee filter or muslin-lined sieve to remove any food particles and sediment. Store in a cool dark place and discard after a week or four uses (whichever comes first). Dispose of the oil in an environmentally safe manner - never down the sink.