Deep-fried foods are cooked by being submerged in very hot fat--300 to 400 degrees F. Start with a deep-fat fryer or a deep pot. Never fill the pot more than half way with oil.
Be sure the food you fry is completely dry.
Use a deep-fat thermometer to be sure the fat is at the proper temperature. It needs to be hot so that the food won't absorb any excess oil. Always fry in small batches - this will give the oil a chance to recover its heat quickly and will prevent overflow. Larger french fries are partially cooked at a lower temperature, removed from the oil and recrisped in hot oil at a higher temperature before serving.


Once cooked, remove the food with a basket or spider and drain on toweling. Be sure to season the food while it's still hot.

Instructor: Katherine Alford