How to deep fry food?

Question

How do you deep fry food at home? Just like chicken in beer batter or even just chips. I know its a really stuid question as its probably really easy lol but how do you do it? thanks x

Answer 1

If you dont have a deep fryer then you need a large deep skillet and put in a couple inches of oil.

Answer 2

Deep frying food is a cooking method where you're completely submerging the food in oil (barry, what you described is not deep frying, but pan frying).

You need to have a deep enough cooking vessel where you can put enough oil to cover your food, but not too much where when you place the food in the oil that the oil will bubble over the sides of the pot. It helps to have a thermometer to keep track of how hot your oil is.At 325-350 degrees is a a good temp for the foods you wanted to deep fry. Pieces of chicken on the bone can take up to 12 minutes, where chips/fries will take around 5 or so.

A lot of people don't consider deep frying difficult, but it can be if you don't know what you're doing.

Answer 3

The only stupid question is the unasked one.  :)

Large deep heavy duty frying pan - with a lid.  You should have some long handled Tongs to add and remove the food from the grease.  Also wear mitts so you do not get splashed with hot grease.

Add 3-4 inches of oil, put it on medium high heat - heat it up to very hot.  The chicken or potatoes should really Sizzle when you put in pan with oil.  If you have a thermometer you should have it on 375 F.

Once they are in there let that down side of the item brown well and then use tongs to turn them over and finish.  Chicken in fairly small pieces and not real thick should cook for 8-9 minutes - chips or french fries just til they are nice golden brown.  On the potatoes, be prepared to cook and serve individuals or they get soggy.

I drain all deep fried foods in a metal colander set in a pie plate with paper towels underneath the colander and this does help them to stay crisp.

Be very careful as slopping, splashing or spilling hot grease on a burner can cause a fire easily.  It will be sudden and it just explodes so be careful.  The only way to put a grease fire out - unless you have a fire extinguisher is a Lot of baking soda dumped on it all.  Sometimes you can contain it by dropping the lid on it and it smothers without air but it is dangerous to do that without tongs as you can get burnt.  So take care.

Good luck!

Answer 4

Put about an inch of oil in a frying pan and heat it up.  Once it's really hot you carefully lay your battered food in it.  Once it's golden brown on one side flip it.  If it floats, it's done.  Enjoy!  Oh, and don't get anything dripping water near it, it'll spit and maybe cause a fire.  Also, keep a lid for that pan close by.  If it decides to flame up, put the lid on and step away.  Don't use water or anything else to put it out if it flames.  Remember, lid on, step back.

Answer 5

Deep FryingTips

Ideal Frying temperatures Potato chips 180-185°C

Fry 185°C

Vegetables 160-165°C

Onions 180°C

Fruit Fritters 180-185°C

Donuts - Powder and yeast raised 190°C

Fish - battered and breaded 170-175°C

Prawn/Scampi 170-175°C

Chicken Large 165°C

Small 170-175°C

Cutlets 165-170°C



Correct food to oil ratio 1:6

Fire prevention Excessive temperatures increase risk of fire

Know where your fire blanket is

Hot oil and water DON'T mix

Allow your oil to cool below 49°C before filtering

Heat oil slowly to correct temperature  

Avoid mixing different types of food within vats  

Filter oil daily  

Prevent oil coming in contact with copper or brass Do not use copper or brass utensils. Ensure no copper or brass comes into contact with oil

Problem Cause Remedy

Oil foaming Excess starch in oil from chips or batter Wash and soak chips for at least one hour and drain well before frying

Frying at too high a temperature Reduce temperature during slack periods. Fry at recommended temperatures. Check accuracy of thermostat.

High moisture content of food Thaw and drain food properly

Overloading of fryer Maintain oil to food ratio of about 6:1

Soap or detergent left behind after cleaning Wash and dry the fryer thoroughly

Breakdown of oil Replenish oil daily to replace contents about every 4-5 days.

Oil darkening Frying at too high a temperature Check accuracy of thermostat. Reduce temperature during slack periods. Fry fat at recommended temperatures.

Crumbs burning in vat causing carbon suspension Keep vats well skimmed, strain off regularly.

Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days.

Salty food Salt food after frying, not before

High sugar content of food End of season potatoes are usually high in sugar, resulting in dark chips and oil.

High Oil Consumption Frying temperature too low Fry at 182-188°C or at recommended temperature for minimum oil consumption.

Food not drained off properly Drain well before wrapping or serving with food

Rapid oil breakdown Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days

Overheating of oil Check accuracy of thermostat. Reduce temperature during slack periods. Re-melt and re-heat slowly

Crumbs burning in vat, causing carbon suspension Keep vats well skimmed, strain off regularly

Oil in contact with copper or brass Do not use copper or brass utensils. Make sure no copper or brass comes in contact with oil.

High moisture content of food Thaw and drain food properly before frying.

Overloading of fryer Maintain an oil food ratio of about 6:1

Condensation of 'drip back' Keep your flue clean

Some potato chip bleaching agents Check the bleaching agent use

Oil spattering Excess liquid getting into oil Drain chips well. Roll fish or other food in flour before dipping in batter. Do not use wet tongs or baskets

Smoking Frying at too high a temperature Check accuracy of thermostat. Reduce temperature during slack periods. Fry at recommended temperatures.

High moisture content of food Thaw and drain food properly before frying

Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days

Crumbs burning in vat Keep vats well-skimmed, strain off regularly

Use of unrefined oils Use a refined oil with a high smoke point

Greasy foods Frying temperature too low Fry at 182-188°C or at recommended temperature

Use a low melting point oil The lower the melting point, the more efficient the drain-off

Excess breading or batter Use a minimum amount of breading or batter

High moisture content of foods Thaw and drain foods properly

Inadequate preparation of food Be sure foods are 'cured' correctly (particularly potatoes)

Answer 6

I don't have a deep fryer.  I just put a good quality vegetable oil in a pot (2-3 inches of it), heat it to med-high and slowly lower the food into the oil.  Works equally well for donuts or chips, anything you want.  To test temp., just put a cube of bread into the oil and see how fast it browns.  Too fast, it's too hot, if it get greasy and doesn't cook, the temp. is too low.