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Deep-Frying
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By Roberta Muir
Published 2012
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.
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