Avoid cookware with flat edges that may send oil sloshing everywhere. If you don’t have a suitable pan, a large pot with a wide opening will also get the job done. [2] X Research source
If you’re apprehensive about working with lots of hot oil, start with about ⅛” (. 32cm) and gradually move onto larger foods, adding more oil with each attempt. Choose an oil with a high smoke point, like peanut, canola, sunflower oil, or other vegetable oils to ensure that your foods don’t come out tasting burnt. [4] X Research source
Adding your ingredients too soon will cause them to absorb oil, which can leave them limp and greasy. You’ll know your oil is hot enough if the food sizzles as soon as it makes contact. [6] X Research source
Defrost frozen foods in the microwave or a bath of cool water for 30 minutes at a time until they’re just below room temperature. Give refrigerated items a few minutes to warm up slightly before you get frying. The popping and splattering brought on by introducing cold food to hot oil can also present a safety hazard. [8] X Research source Shallow frying is perfect for both firm foods like fresh vegetables and tender cuts of meat as well as more delicate ones like eggs, fish, doughnuts and crepes. [9] X Research source
Be sure to withdraw your hand quickly once you let go of the food.
There should be enough space between each item in the pan to keep them from touching or overlapping. Give the oil a few minutes to reheat to the optimal temperature between batches. Your thermometer will let you know when it’s okay to begin your second batch. [12] X Research source If the oil begins smoking, it means it’s gotten too hot. Your best bet will be to dump it out and heat up fresh oil. [13] X Research source
The oil will begin to crisp the outside of the food, while the intense heat cooks the interior through. [15] X Research source
Watch out for pops and splatters whenever you’ve got your hands near the hot oil. Blackened bits at the bottom of the pan are often a sign that the food is overcooking.
Don’t simply plop the food over into the pan. This is a good way to burn yourself! Be careful not to damage delicate foods as you flip them. If you don’t have tongs available to you, you can use another utensil, such as a serving spoon or spatula. Just make sure it’s made of metal, or it will melt when exposed to the hot oil.
Beef, pork and heartier types of fish should have an internal temperature of at least 145°F (63°C), while chicken needs to be cooked to 165°F (74°C) or higher to ensure that it’s safe to eat. [19] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source Should you discover that the food isn’t completely done once it comes out of the pan, you can pop it in a 400°F (205°C) oven for a few minutes to finish it.
Lifting the pan from the cooktop can minimize pops and splatters, but don’t turn off the heat source until you’re done cooking. Fried foods are best enjoyed right away while they’re hot and the exterior is still nice and crispy. [21] X Research source
Always use metal utensils when doing any kind of frying. Hot oil can easily destroy wood and plastic.
