Deep-fried foods are cooked by being
submerged in very hot fat--300 to 400 degrees F. Start with a
deep-fat fryer or a deep pot. Never fill the pot more than
half way with oil.
Be sure the food you fry is
Use a deep-fat thermometer to be
sure the fat is at the proper temperature. It needs to be hot
so that the food won't absorb any excess oil. Always fry in
small batches - this will give the oil a chance to recover its
heat quickly and will prevent overflow. Larger french fries
are partially cooked at a lower temperature, removed from the
oil and recrisped in hot oil at a higher temperature before
Once cooked, remove the food with a
basket or spider and drain on toweling. Be sure to season the
food while it's still hot.