How to Deep Fry at Home

Crispy on the outside, melt in the mouth on the inside . deep frying yields such spectacular results when done properly that it’s hard to re-create that delicious culinary magic any other way.

Imagine life without deep fried golden crispy chicken, perfect fries, crunchy on the outside, fluffy on the inside, and delicately panko crusted tempura. And that’s just the beginning.

Whether you’re after comfort food snacks or elegant appetizer ideas, entrees or desserts, the deep frier has got them all covered, from chicken to churros.

If you’re new to deep frying it can be daunting as a beginner. Here are some tips to follow to get started and take the fear out of frying.

Here are 16 deep fried foods along with the recipe on how to cook them:

Deep Fried Foods Recipes

5. Potato samosas

Join the Community

The different types of deep-fried foods include a variety of meal options as well as snacks. Many are classic, while other deep-fried dishes are creative ideas since almost anything can be cooked this way. Meat, fish and poultry as well as noodles, fruits, vegetables and sweet snacks are popular types of deep-fried foods.

Doughnuts.

Surprisingly, even ice cream can be deep-fried. Only ice cream that has been frozen at a temperature much lower than usual can be deep-fried though, or it will melt too fast. A coating of cookie crumbs, finely chopped nuts or crushed cereal is often added to a scoop of ice cream before deep-frying it. Whipped cream, candy sprinkles and/or dessert sauce may be served with the deep-fried ice cream.

Candy bars and cookies are other desserts that can be deep-fried. Desserts or sweet snacks that are made from a batter rather than already prepared and just dipped in it include doughnuts, beignets, churros and zeppole, among many other possibilities. Doughnuts are ring-shaped, deep-fried foods with a cake-like texture eaten for dessert or a snack. They’re often frosted with a sugary glaze and also may have a topping of chopped nuts or candy sprinkles.

Deep-fried foods may include zucchini.

Beignets are French deep-fried treats that are crispy on the outside with a chocolate filling and are often served warm with a caramel sauce. Churros are popular deep-fried foods in both Spain and Mexico. They are long strips of deep-fried dough sprinkled with sugar and cinnamon. Italian zeppole are deep-fried desserts or snacks that have a sweet ricotta cheese filling.

Onion rings are a popular deep-fried food.

French fries are one of the most widely recognized deep-fried foods. Eaten as a side dish or snack, the deep-fried potato strips are a staple of fast-food restaurants. Sweet potatoes and yams are also made into fries. Other popular vegetable deep-fried foods include onion rings and zucchini slices as well as mushrooms and green beans. Even pickles can be cooked in a deep fryer. Popular deep-fried fruits include apples and bananas.

Foods such as ice cream and pickles can be put in a deep fryer to make treats.

Asian noodles are often deep-fried to give them a crunchy texture. They are usually long, thin and may be made from rice flour. Deep-fried noodles give crunch to salads or can serve as a base for cooked vegetable and meat dishes. Deep-fried foods such as meat, fish and poultry are typically dipped in batter and cooked to be served as an entree. An exception to this are corn dogs, which are wieners coated in cornmeal batter, deep-fried and eaten on a stick as a snack at fairs in North America.

Chicken wings are a popular fried food item.

So you’ve heard about the deep fried Oreo craze? If you haven’t had many deep fried sweets before, that combination may not even make sense to you. How do you prevent an Oreo from simply absorbing in all the oil? Does it even taste good?

We’ll answer all your questions on why deep frying an Oreo at home is actually a genius idea when done properly.

What is a Deep Fried Oreo?

A Deep Fried Oreo is simply an Oreo dipped in batter that is fried at extremely high temperatures. The batter be made from a variety of things such as pancake mix to provide a flavor and texture that goes with the Oreo well.

Why does it taste so good?

People love Oreos. They’re one of those sweets that are hard to put down once you start. Think about that taste covered in a crunchy smooth pancake batter? Better yet, top that pancake batter with some powered sugar or even chocolate drizzle. In the end, you end up with a high calorie mastery of sweets. The deep fried Oreo has actually passed up ice cream as the most popular sweet to deep fry.

How to make Deep Fried Oreos at Home

Follow these simple steps to make Deep Fried Oreos from your own home.

1. Purchase a pack of Oreos and the ingredients for the batter (we’ll help with this shortly). You can go with any kind of Oreo you’d like, but we recommend the double-stuffed variety.
2. Prepare your batter
3. Dip your Oreos in the batter. Rotate them to ensure they’re completely encased.
4. Preheat your deep fryer or pot to 375°F.
5. Cook for roughly two minutes, or until golden brown.
6. Take the Oreos out of the oil carefully and softly pat down any excess oil.
7. Before serving, be sure to add some powered sugar or chocolate drizzle (or both!)

How to make Deep Fried Oreo Batter

If you know how to make the batter for deep fried Oreos, then everything else feels extremely easy. Be sure to get the proper ingredients and follow these simple steps to make the best deep fried Oreo batter.

Ingredients Needed

1. Pancake Mix (1 1/2 Cups)
2. Large Egg (1)
3. Milk (1 Cup)
4. 1 standard package of Oreos (14.3 ounce package)
5. Toppings may include chocolate drizzle or powered sugar

To make the deep fried Oreo batter, you simply need to take all of the ingredients, put them into a mixing bowl, mix it up well until it’s at a nice smooth texture. From there, your Oreos are ready to be dipped.

How to make Deep Fried Oreo Batter without Pancake Mix

Whether you simply don’t have any pancake batter on hand or simply don’t like the taste, while it’s recommended for this recipe, it’s not required. Most of the ingredients remain the same, except you’ll replace the pancake batter with 1 cup of flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder.

• Flour (1 cup)
• Sugar (2 tablespoons)
• Baking Powder (1 teaspoon)
• Large Egg (1)
• Milk (1 Cup)
• 1 standard package of Oreos (14.3 ounce package)
• Toppings may include chocolate drizzle or powered sugar

How Long do Deep Fried Oreos last?

Similar to many baking goodies such as cookies or brownies, deep fried Oreos taste best freshly made. Over time as moisture gets trapped inside the batter, they’ll start to soften up and lose their patented crunch. If left out, they should be eaten within 24 hours. You can also refrigerate them for up to 72 hours.

If they start to go soft, you can always throw them in the oven for a quick minute to help absorb some of that moisture to gain back some if its crunchiness.

Tips for deep frying Oreos

• We’ve mentioned reheating deep fried Oreos in the oven for a quick minute will help it gain its crunch back, but we’ll say it again in case you skipped over it.
• To help prevent the Oreo from breaking apart or from the filling melting through the coating, we recommend freezing the Oreos before dipping them and frying them. This will help hold the oreo together while it’s deep fried.
• As with most baking recipes, by switching out or adding one ingredient, you can get a whole new experience. For example, you can add cocoa powder for a bit of a chocolate flavored batter.

Do you need a Deep Fryer to Deep Fry Oreos (No)

While using a deep fryer to make your deep fried Oreos is easy, it’s not necessary. In fact, it’s extremely easy to make deep fried Oreos over the stove as well. All you need is a pot with a bit of depth to hold the oil, a slotted spoon to pick up the Oreos, and a thermometer. You only need the thermometer to ensure you’re at or at least close to 375°F. If your temperature is too low, the oil is more likely to seep into the batter, creating a soggy Oreo adventure. Depending on how much oil you use or how tall the pan is, you may need to rotate the oreo balls a bit to ensure they’re fried on all sides.

Alternative Methods

Using a pancake styled batter is a great way for making sweets. If you’re feeling adventurous, you can easily replace the Oreo with another one of your favorite sweets. From cookie dough, your favorite candy bar, brownies, and more. We can assure you if you can think of it, it’s probably already been done somewhere.

Final Thoughts

There’s nothing quite like a deep fried Oreo. It may sound weird to an outside but it’s a perfect combination with pancake batter. Better yet, it’s an extremely easy delicious sweet to make. It shouldn’t take more than 10 minutes to prepare and even less to cook, depending on the number of batches you decide to make. If you’ve tried Deep Fried Oreos, let us know what you think of them in the comments below!

As the holidays approach, perhaps you’re hankering for a plate of crispy latkes just like Bubbe used to make. Maybe you’re craving deep-fried turkey this Thanksgiving. Or maybe it’s currently mid-April and you’ve stumbled onto this article because you’re in the mood for something fried and tasty.

No matter when or what you’re frying you probably have the same questions: exactly how much oil should you use? And what should you do with the oil afterward?

We talked to two culinary experts to get the scoop on home frying safely, and with minimal waste.

Not all oils are created equal when it comes to frying.

Olive oil and coconut oil are better suited for sautéing (where the food is cut into small pieces so it cooks quickly) rather than shallow or deep-frying because they have a low smoke point, meaning they’ll smoke and burn before they get hot enough to fry your food.

Darren Clay, a chef with University of British Columbia’s dining services and a former culinary school instructor, favors grape-seed oil for frying because it’s “neutral, fairly inexpensive, and has a high smoke point.”

Many people like the taste of peanut oil (which is more affordable and easier to find in most supermarkets), but commercial kitchens tend not to use it, because it’s a common allergen, he adds.

If you don’t have any concerns about peanut allergies, peanut oil could be the best choice for your home frying needs. Otherwise, grape-seed oil may be your best bet (although this option is pricier).

How long it takes any given oil to reach its smoke point will vary based on the type of pan and stove you’re using, and how much of the oil you’re heating. Regardless, if the oil stops shimmering and starts smoking, that’s a sure sign that you need to lower your heat ASAP.

If your oil ever passes the smoke point so far that it catches fire, do not pour water on it. Water and oil don’t mix, remember? Water will send your flaming oil splashing and sliding across the stove and counter. Here’s what to do:

• Cover the flames with a lid to extinguish oxygen.
• Turn off your heat source (especially if using a gas stove).
• If it’s a small fire, you can pour salt or baking soda on it to extinguish it.

That depends on whether you’re deep-frying, shallow frying, or pan frying. For deep-frying, use enough oil to completely submerge the turkey, donuts, or whatever else you’re frying.

If you’re using a deep fryer, it will typically have a fill line for the oil. “That’s a good indicator and it tells you when to stop,” says Nik Fields, a chef and owner of Chic Chef Co., a line of infused olive oils and balsamic vinegars.

For shallow frying, like with latkes, you want the oil to be halfway up the side of the food so you only need to flip it once. (Shallow frying differs from sautéing because it uses larger pieces of food like a fillet.)

Pan frying — when only one side of the food needs to take on color, like a piece of fish or chicken — requires very little oil. “A very thin layer [of oil] that stretches across the pan is sufficient,” says Clay, “as the viscosity of oil thins out when heated.” He advises home cooks to start with a little bit of oil. “You can always add more oil as opposed to using too much at the beginning,” he adds.

To get a satisfying crunch, Fields suggests spacing out the food. “Overcrowding the pan will lead to soggy fried food,” she cautions. “No one likes soggy fried chicken.”

• Deep fry. For fully submerged frying, a proper deep fryer will have a fill line indicating how high the oil should be in the basin.
• Shallow fry. Use just enough oil to come halfway up the side of your food in the pan so you only need to flip once. Start with less oil than you think you need because the food will displace it slightly. Add more as needed.
• Pan fry. A tablespoon or 2 will do, just enough to coat the bottom of the pan in a very thin layer as the oil heats up.

Clay filters used cooking oil with a wire mesh sieve and stores it in a sealed jar in the fridge for reuse. Depending on what he’s used the cooking oil for and how neutral those flavors are, it can last for up to 3 months in the fridge. If you’re frying something breaded, however, the bread crumbs tend to break down the oil more quickly and can lower the potential reusability, he adds.

You likely don’t want to reuse oil from fried fish or other fragrant foods, Fields points out, because the next food you fry will take on that smell. “The only way that I would reuse the oil is if I fried something that doesn’t have a smell,” she says. “If you fried protein last time, stick to that same protein.”

Also, don’t leave a pot of oil uncovered overnight if you plan to reuse it. Oil can attract fruit flies or other particles you don’t want in your food. Yuck.

Whatever you do, don’t (we repeat: DO NOT) pour oil down the drain, as it can clog the pipes. “A bottle of $5 oil can cause a plumbing problem that costs $200,” Fields warns. She suggests cooling the oil, pouring it into a recyclable, resealable container (like an empty soda bottle or pickle jar), and throwing it in the trash.

Clay pours small amounts of used cooking oil into his compost, as allowed by the city of Vancouver, Canada. Other jurisdictions may not accept cooking oil in compost bins. For large quantities of cooking oil, some cities have grease and oil drop-off programs.

Say you bought a bottle of seasoned oil and you don’t use it up. Fields says it will keep for 6 months to a year if you reseal the bottle and store it in a cool, dry place.

“You could possibly use it for pizza dough or some type of bread because it’s already seasoned,” she says. “The oil would be baked into the dough to coat the pan from burning and to add extra flavor.” Also consider using leftover oil to create your own salad dressing or marinade.

Now you got all the facts, go forth with (the right kind) oil and recreate your favorite fried foods at home, then dispose of — or reuse! — the oil responsibly.

Susan Johnston Taylor is a freelance writer who’s contributed to the Boston Globe, Entrepreneur, and Fast Company, among other publications. Read more of her work.

You don’t need a special device to fry things, but you do need a couple safety tips.

Deep-fried things are delicious. It’s just a fact. You bread something and cook it in hot oil for a while and you have an instant American state fair classic, like deep-fried Oreos or funnel cake. By fairgrounds and concession stands have an advantage that many home cooks don’t, and that’s a deep fryer. Without a dedicated vessel to making your own chicken tenders and French fries, you might feel discouraged. But fear not. You can deep-fry at home with equipment you probably already own. Here are a few ways to ensure deep frying success.

Choose the Right Pot

For deep frying something, you want to submerge the entire item in hot oil, which means you need a vessel deep enough to accomodate that food plus all the oil you’re cooking it in. Don’t go for something too small and shallow. The food won’t cook correctly, and you up the chances of splattering yourself with hot oil which is not fun at all. Use a heavy, sturdy pot, like a Dutch oven. Avoid using nonstick here—with all that oil, sticking shouldn’t be much of a concern, and the nonstick coating isn’t great for maintaining a very hot temperature.

Choose the Right Oil

You probably already remember this, but when you’re doing a bunch of frying, you want to get a neutral oil with a high smoke point, like canola, peanut, or vegetable oil. The neutral flavor means that you aren’t accidentally infusing your fried stuff with flavors you don’t want, and the high smoke point means that you can safely heat up your oil to the point you want without danger of it catching fire. You know what is no good? A pot of oil on fire in your kitchen. (Maybe make sure to have a fire extinguisher while you’re at it.)

Don’t Fill Your Pot All the Way Up With Oil

If you fill your pot to the tippy-top with oil, there won’t be room in there for the items you want to fry, and when you attempt to lower them into the pot, oil is going to splash all over. Hot oil can burn you really badly! Avoid this by filling the oil only a little more than halfway, enough to submerge the item while still giving you plenty of clearance from the top of the pot.

Grab a Thermometer

Different items need different temperatures to get the right fry, but universally, you’re going to want to use a frying or candy thermometer to monitor the heat of the oil before dunking your food in there. If your oil isn’t hot enough, the food will just absorb the oil and get limp and greasy. No one wants that! It’s also helpful to remember that whenever you add food to the oil, the overall temperature of the oil and the food is going to drop. That’s fine! Don’t panic! But that’s why it’s extra important to get the oil to the point you want it before adding food in there.

Get the Right Utensils

You’re also going to want a slotted spoon or spider to help lower and scoop out the fried items from the hot oil safely. A seive with a long handle will also work, and if you are frying relatively big things, like chicken, you can use tongs or chopsticks also.

Set Up a Station for Fried Food

Before you start frying, make sure you have a place to put the food you’re frying after it’s been dipped in the oil. You should ideally have a bowl lined with paper towels to help absorb the excess fat. Fried food has a pretty short half-life, so if you have to wait to serve it, you’ll probably want to crisp it up again in a hot oven.

Season It!

This is true with all food, but there’s something particularly sad about a deep-frried item with no salt. Wait until after you fry the food to sprinkle it with salt—fine sea salt usually works best to adhere to freshly-fried items.

What could better with football than a bucket of deep-fried chicken wings? If you enjoy crispy, fried chicken wings at bars and restaurants, it’s time you learn how to make some at home. It’s actually fairly easy, especially if you own a deep fryer. If you don’t have one of those, don’t fret. You can use your stovetop to make fried chicken wings that are just as delicious. Just follow the steps below to learn how to deep fry chicken wings with or without a deep fryer.

How to Deep Fry Chicken Wings with a Deep Fryer

1.Gather the ingredients

You’ll need chicken wings, oil, and your sauce of choice.

2. Prep the raw chicken wings

If the chicken is frozen, thaw it by running the wrapped / packaged meat under warm water. To save water, you can fill up a bowl and leave the chicken submerged in the water to thaw for about twenty minutes. Once thawed, remove the packaging and any leftover ice that may be clinging to the chicken. Pat the chicken dry.

3. Prep your deep fryer

It’s now time to set up your deep fryer and propane. Make sure to follow any directions that came with the fryer, and proceed with caution. Add oil to your deep fryer and begin heating the oil. Allow it to continue heating until it is 350 to 375 degrees. You should try to maintain this temperature range as you fry the wings.

4. Add the wings to the deep fryer

Fry for about eight minutes. Then remove the wings, pat them dry with paper towels, and lay them on the serving dish.

5. Add sauce and enjoy!

Some of the best sauces to add to deep-fried chicken wings are barbecue, red hot sauce, sriracha, jerk, orange-glazed, chipotle, and pineapple teriyaki. For the sriracha sauce, you can blend the sriracha with butter, cilantro, and lime for a delicious twist. To make jerk chicken wings, you should rub the fried chicken with garlic, thyme, and onion, and then add a buttery jerk paste. Just be careful–they will be spicy!

Fried chicken wings also go well with Asian-inspired sauces such as curry, soy glaze, and Thai. To make a curry sauce, just buy green curry paste and toss it into the fried wings. For soy glaze, just add soy sauce, brown sugar, a bit of water, rice vinegar, white wine vinegar, and ground ginger into a pan. Stir and bring to a boil, then cook in medium to low heat for about 30 minutes. Once the sauce is ready, toss it in with the fried chicken wings.

How to Deep Fry Chicken Wings on the Stove

1. Gather your ingredients

You’ll need chicken wings, oil, and sauce (same as above). Peanut, soybean, and sunflower oils tend to work well for this purpose. You’ll also need a deep pot and probe thermometer (make sure the thermometer can measure at least up to 500 degrees Fahrenheit).

1. Add the oil to the deep pot until it is half full, making sure to leave at least four inches between the oil and the top to avoid any spillage. You should also be able to submerge the chicken in the oil completely.

1. Preheat the oil to 375 degrees. Use the thermometer to test the temperature.

1. Thaw the chicken wings by taking the steps noted in Section 1. Make sure the wings are at room temperature when you start frying them. It’s important to pat dry them before frying. Otherwise, the water / moisture can do crazy things when it comes into contact with the hot oil (e.g., splattering). And of course, take proper precautions in dealing with the hot oil, such as staying a safe distance, using long tongs, and possibly using a frying basket. Have some baking soda, a fire extinguisher, and a damp towel nearby in case you need to put out any flames (do NOT use sugar, flour, or water to try to put out the fire!).

1. Fry the wings in the deep pot. You will have an easier time frying and evenly cooking if you’re using smaller wings.

1. Once fried, blot out the excess oil with paper towels before serving. This will take away some of the fat and make the chicken wings less messy to eat. Just be careful not to remove all the oil, or you will lose much of the flavor.

1. Add your favorite sauce. Enjoy!

Share on

• Facebook
• Twitter
• Pinterest
• Google +
• LinkedIn
• Email

• Bio
• Latest Posts

Alisha is a freelance writer and mom of 8 children. She owns a child safety education company, Kids Home Safe, is a contributing writer for Power Automedia, has had a regular column on Women’s Voices Digital Magazine. She has written for numerous sites across the web since she began writing, nearly 18 years ago. When she isn’t writing she’s spending time with her children at the pool swimming or watching their favorite show, Shark Tank.

MCApril 4, 2013

We’re big fans of deep-frying as a finishing technique after cooking sous vide. You don’t need to own a dedicated fryer. You just need a deep pot and the proper tools to insert and retrieve the food from a safe distance: long tongs, a slotted deep-fry spoon, or a frying basket. Follow the steps below for deep-frying success.

1. Choose an appropriate frying oil, one that has a higher smoke point than the desired cooking temperature. Peanut, soybean, and sunflower oils are our favorites for frying at high temperatures. For a list of smoke and flash points of different oils, see page xxii of Modernist Cuisine at Home or 2·126 of Modernist Cuisine.
2. Add the oil to a deep pot, but fill it no more than half full. Generally the walls of the pot should rise at least 10 cm / 4 in above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.
3. Preheat the oil to the cooking temperature. Use a probe thermometer held upright in the center of the pan of oil to check the temperature (see the picture below). Our recipes call for frying at temperatures between 190 °C / 375 °F and 225 °C / 440 °F. That’s hot! Make sure your thermometer can display temperatures up to 260 °C / 500 °F. Frying, candy, and thermocouple thermometers usually have this much range. For consistent results, cook in small batches to minimize the cooling that occurs when you add food, and warm the food to room temperature before frying it. Allow the oil temperature to recover between batches.
4. Pat food dry with paper towels before frying. The presence of external moisture on foods can cause oil to splatter violently. Don’t get too close to the oil. Use long tongs, a slotted deep-fry spoon, or a frying basket to insert and remove foods gently. Never use water, flour, or sugar to put out a grease fire. And do not try to carry a flaming pot outdoors. To suffocate a fire, use baking soda, a damp towel, or a fire extinguisher specifically designed for grease fires.
5. Once food enters the hot oil, things happen fast. Just 30 seconds may be enough when you don’t want to cook the interior of the food further (for example, when deep-frying food after cooking it sous vide). Smaller pieces of food will cook faster and more evenly than larger pieces. For more on why size matters when deep-frying, see page 2·117 of Modernist Cuisine.
6. Drain the cooked food on paper towels. Absorbing excess oil removes much of the fat associated with deep-frying. Most of the fat does not penetrate the food very far, coating only the surface. Simply blotting deep-fried food as soon as it emerges from the fryer will make it a lot less greasy. But take care that you don’t remove all of the oily coating. Oil is, after all, the source of much of the flavor, texture, and mouthfeel of deep-fried food.

Ready to try deep-frying? Check out our recipes for Starch-Infused Fries, Chicken Wings, and Cheese Puffs. And check back next week when we add another deep-fried recipe to our library.

—Adapted from Modernist Cuisine at Home and Modernist Cuisine

• Save Save
• Print

The basic rules for frying food like a pro — from fritto misto to panzerotti. A cooking method everyone loves!

Who doesn’t love fried food? Whether it’s vegetables, fish or meat, fried food is one of those dishes that immediately lures you in and that everyone approves of, tantalizing our taste buds just thinking about it.

Frying is a cooking method that works across the board, enjoyed both in the north and south of Italy, but particularly prevalent in the kitchens of the south like Campania, Calabria, and Sicily. Fish, vegetables, as well as desserts are fried mainly — zeppole anyone?

The best way to fry is with a fryer, but not necessarily. If you don’t have one, then replace it with a high-sided iron pot as this substance distributes the heat better and allows the cooking to be more consistent.

Wrongly considered a cooking method to be banned, frying actually preserves the vitamins in vegetables and omega 3 fats in fish. This is thanks to the short cooking time and the film that forms around the food, which works as a screen against oxidation. We should however prevent the food from absorbing too much fat as this is the only way it can become dangerous for our health. Don’t lose heart though, to make a great fritto just follow our simple recommendations and you’re good to go!

Browse the Photo Gallery to find our 10 basic tips on frying super tasty, dry, light, and crispy delight!

Clever tricks for oven-baked versions of fried foods abound, but some things just taste better fried. If you’d like an occasional treat without having to buy a deep fryer you’ll hardly ever touch, these tips on deep frying at home are essential.

Baking Powder Makes for Better Oven-Baked Wings

Wings are a near-mandatory menu item for Super Bowl gatherings, but they’re finicky—never quite…

Sue Veed at the Serious Eats blog runs down the equipment needed, and the most essential tips for home frying that newcomers might not think about—and learn through very messy, or even painful, lessons. First up is to take a paper towel to your about-to-fry food in a serious way:

In the art of deep-frying, drying is key. Since adding water to hot oil will cause the oil to jump, and sometimes even boil completely over the pot, food should have no excess moisture on it when it goes into the fryer. Thoroughly dry each piece with a towel or paper towels before cooking.

Another key tip that first-time fryers might be too eager to consider: dropping too much food in at once can quickly lower the oil temperature and mess up your perfect, golden-brown crisp. And if you’re making fries at home, be sure to soak them first .

Soaking is Key for Perfect Homemade French Fries

You don’t need to install a deep fat fryer in your kitchen or apprentice at a burger stand to get…

What have you fried at home that turned out nearly as good, or better, than the restaurant version? Make us all hungry for lunch in the comments.

Working with hot oil can be daunting, but if you follow our top tips for deep-frying safely, you can avoid accidents in the kitchen.

While deep-fried food is always popular, cooking using this method leaves a margin for error that can be disastrous. By following a few simple rules, you can deep-fry safely and confidently.

1. Use oil with a high smoke point. This is the temperature an oil can be heated to before it smokes and burns. Saturated and monounsaturated oils are the most stable for frying. Oils that are rich in polyphenols or antioxidants are also easier to work with, because they appear to become less damaged at high temperatures – these include olive oil and rapeseed oil.

2. Use a large, wide, sturdy pan. Never fill the pan more than two-thirds full with oil as it may bubble up when food is added, and could spill over.

3. Make sure you have a well-fitting lid close to hand in case the oil catches fire. If your pan doesn’t have a lid that fits, a large, flat baking sheet will do the job.

4. Check the temperature of your oil. If you have a food thermometer heat the oil to 160C for low, 180C for moderate and 190C for high. Avoid heating the oil any higher than this, as it may catch fire. If you don’t have a thermometer, test the oil with a cube of bread. It should brown in 30-40 seconds when the oil is at a moderate heat.

5. Never put wet food in the fryer. Excess liquid will cause the oil to splutter which can cause injuries. Particularly wet foods should be patted dry with kitchen paper before frying.

6. Never leave a pan of hot oil unattended; it can take just a minute or two for the oil to overheat and catch fire.

7. Turn pan handles away from the front of the cooker to avoid knocking the pan off the hob.

8. Keep the kitchen a child-free zone while deep-frying. Little hands can cause catastrophes when dealing with hot oil.

9. Remove food with a large slotted spoon or sturdy tongs, something that allows the oil to drain as you lift the food out.

10. To dispose of the oil safely, leave to cool completely, pour into a jug, then back into its original bottle. Never pour the oil down the sink, unless you want blocked pipes!

What to do when deep-frying goes wrong

• If the oil starts to smoke, turn off the heat and leave the oil to cool down.
• If the oil catches fire, turn off the heat and smother the flames with a lid, large baking tray or a fire blanket – or use a fire extinguisher, if you have one.
• Never spray the fire with water; this will cause the flames to spread.
• Call the fire brigade as soon as it is safe to do so.

Watch the deep-frying technique in action with our video on how to make scotch eggs:

Watch more videos on deep-frying:

See our deep-fried recipes for more inspiration.

Get hooked on the concept of DIY pan-fried, air-fried, or deep-fried fish. Yes, you can learn how to fry fish at home that tastes just as good as (maybe better than) you’d order at a restaurant or a fish fry.

Deep-fried fish, pan-fried fish, and other homemade crispy seafood recipes can seem intimidating. “Will they make my house smell?” Nope! Not if you follow our instructions about the best fish to fry and cook with. “Will I end up with a soggy batter?” No, we’re here to walk you through every step of the process of how to fry fish, so you end up with the crispiest results. So trust yourself, you’ve reel-y got this, and prepare to prep your best batch ever of deep-fried fish, pan-fried fish, or air-fried fish for dinner this week.

How to Make Pan-Fried Fish

Pan-fried fish uses just a thin layer of hot oil or shortening in a skillet and a light flour or cornmeal coating on the fish instead of a batter. It is a bit simpler, less messy, and more healthful than deep-frying.

Choose Your Fish

For 4 servings, choose 1 pound of skinless fish fillets, about ½- to ¾-inch thick. So what’s the best fish to fry? Any fillets will work, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 days. (If you prefer non-battered seafood, check out how to bake fish to flaky perfection.)

Prep the Fish

Rinse the fillets and pat dry with paper towels, so the wet and dry coatings can adhere better to the fish. Transfer fillets to a cutting board ($15, Bed Bath & Beyond) and cut them into four pieces using a sharp knife ($60, Williams Sonoma).

Make the Coating

In a shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. This wet mixture helps the coating stick to the fish.

In another shallow dish combine ⅔ cup cornmeal or fine, dry bread crumbs with ½ teaspoon salt and a dash ground black pepper. Or substitute 1⅓ cups crushed potato chips, crackers, or unsweetened cereal (such as corn flakes) for the cornmeal, omitting the salt. This dry mixture creates a crunchy coating on the fish when pan-fried.

Dip and Dredge the Fish

Preheat the oven to 300°F. This keeps the cooked fillets warm as you finish pan-frying the remaining fillets. (This is one of many Test Kitchen tricks we swear by here at the BH&G headquarters!)

Choose a large heavy skillet ($70, Target); something like your biggest cast-iron skillet will work marvelously. Add ¼ inch of fat. You can either use shortening or one of the best oils to fry fish, which is any mild vegetable oil. Standard vegetable oil is affordable and nearly flavorless, and canola or peanut oil work well too. Heat the fat over medium-high.

Dip each fillet first into the egg mixture, coating each side. Place each coated fillet in the cornmeal mixture and press gently to help the mixture adhere to the fish. Turn each fillet over and repeat until the whole fillet is covered with dry mixture.

Pan-Fry the Fish

Add half of the coated fish fillets in a single layer to the hot oil in the skillet. The oil should be hot enough that it sizzles when you add the fish to the pan. Fry the fish until golden on the bottom. For all those wondering, “how long does fish take to fry?”: As a rough estimate, it takes about 3 to 4 minutes per side to pan-fry the average fillet.

Once the first side is golden, flip the fish over, using tongs or a large metal spatula such as this OXO Fish Turner, ($14, Target) and a fork to steady the fish. Take care to avoid splattering the fat. The fat should still be hot enough to sizzle when the fish is flipped.