Deep-fry

To deep-fry is to cook food completely covered in hot oil. Because the oil surrounds every side at once, the outside dries and crisps in a few minutes while the inside steams in its own moisture. French fries, doughnuts, tempura, fried chicken and fritters are all deep-fried. Most frying happens between 170 and 190°C (340 and 375°F).

How to do it

1. Use a heavy, deep pot or a fryer. Fill it no more than halfway with a neutral oil with a high smoke point, such as peanut, canola (rapeseed) or sunflower oil.
2. Clip a deep-fry thermometer to the side and heat the oil over medium heat to the temperature in the recipe.
3. Dry the food well. Coat it in flour, batter or breadcrumbs if the recipe calls for it.
4. Lower a few pieces in gently, away from you. Do not crowd the pot; the oil temperature will drop.
5. Turn the pieces as they cook. Lift them out with a spider or slotted spoon.
6. Drain on a wire rack set over a tray, and salt straight away.
7. Let the oil return to temperature before the next batch.

How to tell it is done

The coating is crisp and golden brown, and the bubbles around the food slow down as less water escapes. Check chicken with a thermometer: 74°C (165°F) inside.

Why it works

Oil can get much hotter than boiling water, so the surface dries and browns. The steam that rushes out of the food keeps oil from soaking in, as long as the oil stays hot enough.

Common mistakes

• Oil that is too cool. The food soaks up oil and comes out greasy.
• Oil that is too hot. The outside burns before the inside cooks.
• Wet food or water near the pot. Water makes hot oil spit and boil over.
• Leaving the pot. Never leave hot oil unattended. If oil catches fire, turn off the heat and cover the pot with a lid or damp towel. Never use water.
• Pouring used oil down the drain. Cool it, strain it and reuse it a few times, or seal it and throw it away.