How to deep-fry like a pro
Crisp, golden and never greasy. Five habits for better frying at home.
Check the heat
Drop in a small cube of bread or a pinch of dough. If it sizzles and floats up straight away, the oil is ready. If it browns in seconds, turn the heat down.
Don't crowd the pan
Fry in small batches. Too much food at once cools the oil, and cool oil soaks into food and makes it greasy.
Dry before you fry
Pat fish, chicken and chips dry. Water makes oil spit and stops a crisp crust forming.
Drain well
Lift food onto a wire rack or paper towel straight away, and salt it while it's hot.
Stay safe
Never leave hot oil alone, and never pour water on an oil fire. Turn off the heat and cover the pan with a lid or damp cloth.