How to deep-fry without a deep fat fryer

How to deep-fry without a deep fat fryer

How to deep-fry without a deep fat fryer

by Great British Chefs21 May 2015

How to deep-fry without a deep fat fryer

While many home and professional kitchens have a deep fat fryer for frying, it isn’t an essential piece of equipment – all you need is a frying pan, some cooking oil and a slotted spoon. A kitchen thermometer is very useful when trying to control the temperature of the oil but, again, not essential.

The best oils to use for deep-frying are flavourless with high smoking points, for example, sunflower, groundnut and vegetable oil.


Pour the oil into a deep saucepan – make sure you do not fill the pan to above 1/3 full as hot oil can expand and be extremely hazardous
Place the pan over a high heat (if you are heating the oil over a gas flame, ensure that the flames do not extend further than the width of the pan so there is no danger of igniting the oil)
Heat the oil to the desired temperature (usually between 180˚C and 200˚C) and monitor it with a thermometer, if you have one. If you don’t have a thermometer, test whether the oil is ready by dropping in a small cube of bread – it should turn golden brown within 15 seconds if the oil is hot enough
Using a slotted spoon, carefully immerse the ingredient in the oil and cook as per instructions.
After use, leave the oil to cool completely; it can then be passed through a sieve and reused. Oil can be used 3-4 times


For safety reasons, never leave a pan of hot oil unattended.

Make sure the ingredients you are deep-frying are completely dry before immersing in the oil – any residual liquid will cause the oil to splatter which is dangerous.

Always deep-fry in small batches and lower the ingredients into the oil carefully.

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