Deep-Frying 101

Learn how to fry like a pro with this step-by-step guide.
Related To:
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FRYING_S4_222.tif

Photo by: ANDREW PURCELL

ANDREW PURCELL

Deep-frying seems daunting, but it’s not difficult at all. You just need some basic equipment (no electric deep-fryer required!) and a big bottle of oil. Find out which tools you need below. Then click the Step-by-Step Guide tab above to find our method and tips to fry veggies as an appetizer or side (we used green beans here). After, learn how to fry a few other simple favorites. 

Tool Kit:

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FRYING_TOOLKIT_DUTCH_OVEN_163.tif

Dutch Oven

Photo by: ANDREW PURCELL

ANDREW PURCELL

Dutch Oven

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FRYING_TOOLKIT_THERMOMETER_111.tif

Deep-Fry Thermometer

Photo by: ANDREW PURCELL

ANDREW PURCELL

Deep-Fry Thermometer

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FRYING_TOOLKIT_TONGS_131.tif

Tongs

Photo by: ANDREW PURCELL

ANDREW PURCELL

Tongs

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FRYING_TOOLKIT_SPIDER_116.tif

Slotted Spoon

Photo by: ANDREW PURCELL

ANDREW PURCELL

Slotted Spoon

Step-by-Step Guide

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Step 1

Make a basic batter: Whisk 1 cup flour with 1 teaspoon baking powder, 1/2 teaspoon salt and 1 cup cold club soda. (Makes 2 cups; enough for about 1 pound of food.)

Photo By: ANDREW PURCELL

Step 2

Fill a large Dutch oven with enough peanut or vegetable oil to cover whatever you’re frying — but no more than one-third of 
the way full.

Photo By: ANDREW PURCELL

Step 3

Place a deep-fry thermometer in the oil and heat over medium-high heat to 360 degrees F. Don’t rush it — if the oil isn’t hot enough, your coating will end up greasy.

Photo By: ANDREW PURCELL

Step 4

Pat your food dry. Working in batches, dip in the batter and remove with tongs, letting the excess drip off.

Photo By: ANDREW PURCELL

Step 5

Carefully lower the battered food into the hot oil and stir gently to separate. Cook, turning occasionally, until golden brown. (Adjust the heat to keep the oil temperature at 360 degrees F.)

Photo By: ANDREW PURCELL

Step 6

Remove the food, using a spider or slotted spoon, and transfer to a wire rack set over paper towels. This setup lets air circulate around the food so it doesn’t get soggy.

Photo By: ANDREW PURCELL

Foods to Fry

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Herbs

Pat parsley, sage or rosemary dry with paper towels. 
(Do not batter.) Fry 10 to 30 seconds.

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Broccoli

Cut into equal-size florets and dip 
in the batter. 
Fry 2 to 3 minutes.

Photo By: ANDREW PURCELL

Potatoes

Slice Yukon gold potatoes very thin using a mandoline; pat dry with paper towels. (Do not batter.) 
Fry 1 minute.

Photo By: ANDREW PURCELL

Chicken

Cut skinless, boneless chicken breasts into 
3-inch pieces. 
Toss in flour, then dip in the batter. Fry 3 to 4 minutes.

Photo By: Andrew Purcell

Shrimp

Add 1/2 cup more club soda to the batter. Dip 
large peeled, deveined shrimp in the batter. 
Fry 2 to 3 minutes.

Photo By: ANDREW PURCELL

Fish

Cut firm white fish (such as cod) into 3-inch pieces. Toss in flour, then dip in the batter. Fry 
3 to 4 minutes.

Photo By: ANDREW PURCELL

Apples

Core and slice 
1/8 inch thick; 
toss in flour. 
Dip in the batter. Fry 1 to 2 minutes.

Photo By: ANDREW PURCELL

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