Crispy Deep-Fat Frying

The trick to producing crispy deep-fried foods is no trick at all.


+ enlarge image Your family will love the meat in their meal deep-fried.

Keep the fat at a constant high temperature. This is best done by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature. To ensure crispiness:

  • Heat cooking oil to the temperature listed in your recipe, typically 365 degrees F to 375 degrees F. You'll need enough oil in the pan to cover the food you're frying.
  • To avoid a pasty coating, dip the food in the batter and wait for the excess to drain off.
  • Cook in small batches and add the food slowly. Avoid crowding; freely bubbling fat makes for a crispy crust.
  • Watch the oil temperature and don't let it drop below the temperature specified.
  • Stir the food several times to ensure even cooking.
  • After frying, drain the food on paper towels. Keep finished batches warm in a 300 degree oven while you finish frying.
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