Deep fat frying is a culinary delight often debased by the many examples of appalling deep fry cooking that bring it into disrepute. This article aims to clarify matters for those cooks, understandably concerned, who want to get things right and enjoy the results of their deep fry cooking.

You’ll have heard that deep fat frying is a dry heat cooking method, this is because no water is involved. Deep fat frying is worth learning to do well. Deep fat frying cooks by sealing the outside of the food being cooked, then using the retained heat within the oil to cook the food through until it is ready for eating. Deep fried food, if cooked well should never be greasy. If it is there is a problem.

Using the right oil is important; never use unstable oils as nasty effects can arise. Always ensure that the oil is at the right temperature before you submerge food into the fat, typically most deep fat frying requires a temperature of 330 to 375 degrees F, [that’s 160-190 Celsius]. If you have the wrong temperature the desired cooking effect will not be achieved and you’re likely to end up with frizzled or soggy food, or worse a fire. Get it right and the food will be golden in color, crispy in texture on the outside and soft on the inside and beautifully tasty; and as a bonus as healthy as ever you would wish.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its just used with vegetables. Failure to do this will lead to food tasting all the same, fishy chips and ‘chippy’ fish!. It’s important to do this not only because of the products that remain in the oil after you have used it spoiling flavors but also because the high temperatures attained during the deep fat frying process itself can lead to partial decomposition of the oil and the formation of toxic side products.

Another simple question that often arises relates to whether the frying pan should be aluminium, stainless steel or cast iron. Which is best? In my view there are benefits associated with each and there is no clear winner. However, this said, I would suggest that when selecting your pan ensure that it is: easy to clean and of a deep and of solid construction.

As a general guide, don’t buy cheap! It isn’t safe, nor will it be economical over the longer term as cheaper pans just don’t last. As such a quality stainless steel pan or one made of cast iron are the long term winners albeit they tend to be more expensive.

So what cooking oils should be used? The general advice is that deep fat frying is only safe when stable oils are used. A stable oil is one with a high smoke point.

Personally as I live and cook in France for much of the year I use and much prefer olive oil. I believe this to be the best deep fat frying oil to use by the ‘proverbial mile’. The choice is yours.

To conclude, here are 10 simple healthy tips for when you’re deep fat frying next:

1. Take care when deep fat frying; accidents easily happen and without the right care your food will not turn out for the best;

2. When deep fat frying always ensure that the fat is 350-375 degrees F and that you have a burner that can retain the required temperature after the food has been added to the oil. Use a deep fry thermometer to make sure the temperature is right. If you don’t have a thermometer you can use a half inch cube of white bread. The oil is ready for cooking when you drop this into the oil and it browns up in 60 seconds; If the oil is continuously smoking then it is far too hot at such a time its critical you turn off the source of heat immediately

3. Cooked food should be kept hot whilst the fat is draining off onto absorptive paper after deep frying; to keep food warm keep put it in the oven at 180-200 degrees F

4. Never leave a deep fat fry pan that’s being used unattended. Keep a constant eye on the pan. Above all watch for over heating. Keep a lid close by to cover your pan should it catch fire;

5. When deep fat frying potatoes cook until they are just starting to crisp up, remove and drain on a rack..

6. When deep fat frying foods, inevitably particles from previous batches of food are left in the oil; these should be removed by straining as they will spoil the taste of the food cook thereafter; the oil should then be stored in a capped bottle; always discard your oil if it becomes dark in color;

7. When deep fat frying always dry the food before you put it into the hot oil.

8. Deep fried food needs to cook evenly so don’t overcrowd the pan;

9. Never fill your pan too full of oil. There should be at least 2" of space from the top of the oil to the top of the pan as the oil will fizzle up when the food is first introduced. And

10. Do not allow water to come into contact with hot oil or there could be a violent and dangerous explosion.