To fry at home, use a deep heavy-bottomed pot, like a Dutch oven. Fill the pot no more than two-thirds of the way with a neutral oil, like corn or canola. You want to taste your food, not the oil.
Temperature is very important. You'll need a deep-fry or candy thermometer. Bring the heat up slowly until the oil is between 350 and 375 degrees F — too low and you'll get greasy food, too high and it'll burn.
For the Chips
Cut your potatoes into thick, even slices. Pat them dry. Excess water will cause the oil to splatter. Cook in small batches; if you add too many at once, the oil could overflow. Overcrowding will also cause the oil temperature to drop.
Cook Until Lightly Golden
Cook the chips until golden brown. The chips will continue to darken after you remove them from the oil. A spider is a great tool for this.
For the Fish
Find a batter recipe you like and have it made. Most have something that will give it a lift like baking soda, baking powder or seltzer. Pat the fish fillets dry. Again, any excess water will cause the oil to splatter.
Batter It Up
Dip the fish in the batter. This gives it a delicate crunch and keeps the fish moist during cooking. Carefully drop the fish into the oil away from your body so it doesn't splash.
You probably don't want to deep-fry every day, but when you do, these tips will get you great results. Remember to let the oil cool completely before disposing of it. Watch our how-to video for more.