To fry, you can use either vegetable or animal fat. The problem with using animal fats is that their smoking point is much lower often causing an unpleasant flavor in your fried food. Olive oil is among the most commonly used vegetable oils for frying because it has a high smoking point and distinct flavor. If you prefer to fry with seed oil, it is important to purchase oil made from a single type of seed. Peanut oil is good because it has a delicate flavor and can withstand high temperatures.
Place a deep pan on the heat. Fill it with enough oil to completely cover the foods that you want to fry.
Before you begin frying, use a wooden toothpick to check if the oil is hot enough. The toothpick should sizzle in the oil.
Meat should be fried in 350° F (180° C) oil, fish can be fried in 340° F (170° C) oil, while vegetables call for 320° F (160° C).
Make sure that the oil never reaches its smoking point.
Each time you dip food in the oil, the temperature of the oil will drop a couple of degrees.
It is therefore recommended that you use room temperature, rather than cold, ingredients.
Salt causes sogginess, so not add it to the oil.
Once your food is done frying, remove it from the oil using a spider or slotted spoon.
Place the fried food on paper towels to absorb the excess oil.
It the oil has become brown, you can filter it and reuse it again later.