Q: I just cannot get the hang of deep frying. I follow temperature charts based on what I'm frying, but I can't get that golden, crispy crust on anything. It either burns or gets logged with oil. I've tried different types of pots and pans (stainless, enameled cast iron, deep, shallow). Please help!
Sent by Lauren
Editor: Have you checked your thermometer lately? It sounds like you either have your oil to high (burning food) or too low (soggy oily food). The easiest way is to dip the thermometer in boiling water and make sure it reads 212°F. Also, be sure to let the oil come back up to temperature between each batch. It's annoying to wait, but worth it for perfectly fried foods.
Readers, what suggestions do you have for deep-frying at home?
Related: Weekend Meditation: Fear of Frying
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As well as checking the thermometer, make sure you're using plenty of oil. Too little oil will drop temperature too fast and not come back up quickly, giving you soggy foods. I've seen people crowd food in only a quart or so of oil. If you are trying to save on oil, only fry a small amount at a time.
I've had good results using sparkling water in place of tap water in my batters. Also, I've always felt that the key is using very cold batter with hot oil (that temperatures clash is where the crispiest results come from). So usually as soon as I drop a batch in the oil I’ll put the batter into the fridge until I’m ready for the next batch.
Make sure the food you are frying is dry. Pat it with paper towels or coat it with flour or breadcrumbs. If you are going to coat your food with flour let it sit for 15 minutes so that the coating sets up.
Also: CORN OIL! It's not any worse (or healthier, really) for you than canola oil, but I find that canola leaves a strange taste to my food... almost a fishy taste. Every time I fry, I get the absolute best results with corn oil!!
I know this is terrible advice at first, but my mom was right, the oil just SOUNDS like it is the right temp and the food SMELLS done. My husband has checked these two variables against when I say thing are right and he says I'm usually right on with whatever time/temp the recipe says. He thinks that it is weird that I walk in from the other room, turn down the stove and walk away. You have to just try and trust yourself, but scent is a very powerful memory trigger, you'll know. It truly works. However, when I get bogged down in actual numbers and measurements, I always mess up.
One of the many things which could be at play here is the type of oil you are using... different oils and fats have different smoke points, and so cook food differently.
http://en.wikipedia.org/wiki/Smoke_point
You need an oil with a high smoke point to deep fry. I like using light olive oil (not extra virgin) or grape seed oil.
I blame everything on my high-ish altitude. Beyond that, we've compared fish fried in a Fry Daddy versus fried in an electric rectangular skillet and my cast iron dutch oven. The Fry Daddy was the easy winner. Agree on the canola oil off taste.