With health consciousness at such a high point these days, many people do not deep fry foods. But sometimes some fried food is just what you want! If you're going to consume the calories, make sure that the food is perfectly fried with these deep fat frying tips.
To start, choose your cooking oil carefully. Oils with high smoke point are those which do not break down at deep frying temperatures .These types of oils are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.
Choose a deep, very heavy skillet to fry with. Add oil to the cold pan, leaving a headspace of at least two inches. This allows a safety margin when the oil bubbles up as the food is added.
Make sure that the food you're going to fry is dry. Letting it sit on paper towels or coating it in flour or bread crumbs is a good way to dry it. Let the coated food sit on a wire rack for 20 to 30 minutes so the coating dries and sets.
Begin heating the oil over medium-high heat. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees Fahrenheit. If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60seconds; that oil temperature will be about 365 degrees Fahrenheit.