Deep-frying surrounds small pieces of food with hot oil. A temperature-controlled electric fryer is the safer home option. Have the food, draining tray and utensils ready before heating, and stay beside the fryer throughout cooking.
Step by step
Set up the fryer safely
Read the appliance instructions and follow its fill limits. For a suitable deep, heavy pan, never fill more than one-third with oil. Keep the equipment stable and away from water, children and loose cloths. Use an oil suitable for the recipe’s frying temperature.
Control the temperature
Use the fryer’s thermostat or a thermometer designed for hot oil. Follow the recipe’s temperature, not a guess based only on bubbling. If oil smokes, turn off the heat and leave it to cool before continuing.
Add small batches carefully
Remove excess surface moisture and loose ice. Follow frozen-product instructions rather than improvising with frozen food. Lower food with the fryer basket or suitable heat-safe utensils. Leave room for bubbling and expansion; too much food can overflow oil and drop its temperature.
Lift out and check doneness
Drain on a rack or suitable paper. Check meat, poultry or fish with a clean food thermometer after lifting it out of the oil. A golden crust is not a safe internal-temperature reading. Let the oil recover between batches.
Switch off and cool completely
Turn off and unplug the fryer as directed. Leave the oil in a safe place until fully cool before straining or disposing of it. Do not pour oil into a sink.
If oil catches fire
Never add water or carry a burning pan. Turn off the heat only if you can do so safely. Leave the area, close the door if safe and call the local emergency service. Do not take risks trying to save the food.
