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
Equipment considerations include a reliable heat source, a thermometer to monitor oil temperature, and tools such
Safety and health aspects are important. Deepfrying poses burn and fire risks; never leave hot oil unattended
Variants include shallow frying and tempura, the latter using a light batter. Deepfrying is a common technique