Here are 7 tips you should know if you love to deep fry your food

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Is there really anything better than deep-fried foods? They contain just the right amount of grease, and the crackle their crunch gives off as you bite into them satisfy like nothing else. It's no wonder that restaurants and pubs all over the world typically have a large selection of deep-fried foods on their menus. And, because of the intimidation factor that can come with deep-frying (namely that huge vat of hot oil), many prefer to let the pros handle their deep-frying needs for them.
But that's really not necessary. And you don't have to go without when a deep-fried craving strikes simply because you're under the mistaken belief that you can't do it yourself. Anyone can deep-fry, and you don't even need a fancy kitchen appliance to do it. Just a deep, heavy pot, a good amount of oil to fill that pot about halfway full, and the following 7 deep-frying tips.
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1. Dredge food in flour or cornstarch first
All deep-fried foods need some type of batter or breading. It's what gives them that crispy crunch that is synonymous with deep-fried foods. There are a few exceptions such as egg rolls that have their own wrapping, or fried chicken that is typically just dredged in flour. But chances are that if you're deep-frying you're going to want to use batter or breading. And when you do, you don't want to rely on that batter or breading alone.
This is because in order to adhere to the food, that food needs to be completely dry. It gives the batter or breading something to cling to and ensures it won't just fall right off the food as soon as you place it into the oil (or even sooner). When breading food, the flour or cornstarch used is the first step before dipping the food into egg wash and then coating in bread crumbs. After that, the food is ready for the fryer. But when using a wet batter alone, the food needs to be dredged through cornstarch or flour first. You can use either, or a combination of both, but the food must be completely coated in a thin layer before being dipped into a batter and fried.
2. Season that flour or cornstarch
Unseasoned food is bland and boring, and that includes the flour or cornstarch you use to dredge your food in, too. When seasoning the flour or cornstarch, the ratio is one tablespoon of salt for every cup of flour or cornstarch that is used. Not all of this salt will make it to the food, so there's no fear of a high sodium content, but it will be just enough to infuse the food with flavor.
3. Make a beer batter
So, what kind of batter should you use? Beer batter is one of the top choices, particularly when making the deep-fried favorite, fish and chips. Fish dunked in beer batter is divine, and one doesn't have to worry about the alcohol content as it will be cooked out as the fish is fried. And not only is it heavenly, it's also super simple to make.
In a large bowl combine 1 cup of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk well to ensure all ingredients are fully incorporated and then add 1 very cold bottle of beer (about 1 1/4 cups). This will be enough to coat 4 to 6 pieces of fish fillets but the recipe can be adjusted to make more if you're feeding a crowd. Simply double the recipe, and you can double the number of fillets, too. Just remember, you'll need a bit more flour to dredge the fish in before dunking it in the batter.
After the fish has taken a swim in the batter, hold it up and let any excess batter drip off. It may still drip slightly as you place it into the hot oil, but as long as it's not running off in a steady stream, you'll know that you have the proper amount of batter on your fish.
Also remember when using a beer batter, dark beers tend to have more flavor so the darker, the better.
4. Make tempura batter
Tempura batter is a much lighter batter that will lightly coat vegetables or meat. While most people associate this batter with Japanese food, as they were the ones that made it popular, it originated in Portugal. Wherever this batter comes from, we're all very thankful, as it's very easy to make. It does involve a few more steps than beer batter, in order to make it super light, flaky and crispy.
Start by placing one cup of club soda into a large bowl with ice cubes and let it sit while you prepare the rest of the ingredients. Club soda is the first step in getting that light and airy coating, and it needs to be ice cold. In a large bowl, sift one cup of flour once or twice. This will make it easier to incorporate into the other ingredients and will also help keep the tempura light and crispy.
Beat one egg very lightly in a large bowl (just until the yolk and whites are just starting to come together) and then measure out one cup of the ice cold club soda, being sure not to include any of the ice cubes. Add the club soda to the beaten egg and then add in the flour. Mix all ingredients together, but be sure not to over-mix the batter, as this will result in a chewy, not crispy, batter. Some people go so far as to use chopsticks to mix this batter to ensure they do not over-mix.
Then, just dredge your ingredients in flour, dip them in the tempura and gently drop them into the hot oil to cook for a few minutes.
5. Soak French fries
French fries are delicious, and they can be even better when they're made at home using fresh potatoes instead of frozen fries. French fries aren't hard to deep-fry at home, but it does involve more than just slicing potatoes into fry shapes and dropping into the oil. After they're chopped, they need to soak in ice water for at least an hour, but letting them sit for two with water changes every half hour is even better.
This is because potatoes are very starchy and when that starch is deep-fried, it can quickly turn the potatoes soggy. Letting the potatoes sit in the cold water will remove that starch from them and, if you do the frequent water changes, you'll even see that the water has become murky from that starch. If you don't do the water changes, just rinse the potatoes after draining them to remove any starch that may have been left on the potatoes when removing them from the water.
Unlike many other deep-fried foods, French fries do not need to be dredged in flour or cornstarch before frying. But doing so will give the fries a nice crunchy coating and may be a way to ramp up your homemade fries!
6. Use flour alone for fried chicken
Like French fries, fried chicken is one of those rare deep-fried foods that doesn't need breading or batter. But, that doesn't mean that it doesn't need anything. When frying chicken, all it really needs is a good dredge in flour. But, the trick here, is to let the chicken sit on a wire rack at least 15 minutes before frying. This allows the chicken to absorb some of that flour, which is what results in all those delicious nooks and crannies that gives fried chicken the surface area it needs for all that texture. The wire rack is important in this step, as it allows the air to circulate around the entire chicken and won't leave any of that flour sitting on the bottom of the plate waiting to get soggy.
7. Safety first
Deep-frying is a fairly safe practice, but that doesn't mean that certain safety precautions shouldn't be taken just in case. The most important step in preventing a grease fire is to keep an eye on the oil and make sure it's never given the chance to smoke. If it does, it could combust and result in an out-of-control grease fire. Any time you notice the oil has started to smoke, remove the pot from the heat immediately and wait for it to cool down a little bit.
The second best way to prevent a grease fire is to make sure the oil doesn't splatter. It only takes a few drops of hot oil on a burner before things get out of hand, so it's best to place items in and take them out very gently using tongs or a slotted spoon. Never let food just drop into a deep-fryer, as this could easily cause dangerous splatter. Instead, gently lower them in and out using a slotted spoon or a good pair of tongs.
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But what if a grease fire does break out? Your best bet is to keep a fire extinguisher close by, and to make sure before cooking that the cartridge is full and that you know exactly how to use it. For those that don't have a fire extinguisher, baking soda is a good option as a generous sprinkle will be enough to put out flames. When there isn't a fire extinguisher or baking soda on hand when a deep-fried craving strikes, a large pot lid or damp tea towel may be able to smother small flames.
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