deepfry

Deepfry is a cooking method in which food is submerged in hot oil or fat, typically at about 170–190°C (340–375°F). The process produces a crisp, browned exterior and a moist interior, and it is widely used for items such as potatoes, poultry, seafood, and doughs. Foods may be fried plain, battered, or breaded, depending on the desired texture and flavor.

Technique-wise, the surface of the food is often patted dry to reduce splatter, then coated with batter or breadcrumbs if a crust is desired. The food is placed into a deep fryer, a heavy pot, or a wok with enough oil to fully submerge it, and fried in small batches to maintain the oil temperature. Frying time depends on the type and size of the food, and the finished product is typically drained on a rack or paper towels to remove excess oil.

Equipment considerations include a reliable heat source, a thermometer to monitor oil temperature, and tools such as tongs or a slotted spoon for safe handling. Oil selection favors high smoke-point fats such as peanut, canola, or sunflower oil. Oil should be filtered and stored properly between uses, and discarded when degraded.

Safety and health aspects are important. Deepfrying poses burn and fire risks; never leave hot oil unattended and avoid water contact, which can cause violent splattering. Proper ventilation and a fire-safety plan are advised. Nutritionally, deep-fried foods are energy-dense and high in fat; consumption should be moderated. Some foods can form undesirable compounds at high temperatures, such as acrylamide in certain starches.

Variants include shallow frying and tempura, the latter using a light batter. Deepfrying is a common technique across many cuisines and contexts.