Techniques › Heat and cooking methods
Deep-frying
Intermediate Heat and cooking methods
Deep-frying is cooking food fully submerged in hot oil so it crisps evenly on every side.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Fill a heavy, deep pot no more than halfway with neutral oil and clip on a thermometer.
- Heat to the recipe's temperature, usually 350-375°F.
- Lower food in gently in small batches with a spider or slotted spoon.
- Fry until golden, drain on a wire rack, and let the oil return to temperature between batches.
Why does it work?
Hot oil drives water out of the food's surface as steam, which dries it into a crisp shell. The escaping steam also keeps too much oil from soaking in, as long as the oil stays hot.
What are the common mistakes?
- Overfilling the pot — oil bubbles over and can start a fire.
- Adding wet food — oil spatters violently.
- Throwing water on a grease fire — it flares up; smother it with a lid instead.
Still stuck? Watch someone do it on YouTube.
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