Always dry your food before it hits the oil. Moisture is the enemy of crisp and the cause of violent splattering. Pat your chicken, shrimp, or veggies dry with paper towels before dredging or battering. It’s a small step that prevents literal explosions.
Work in small batches—crowding the pot drops the oil temperature by 50 degrees or more. If you add too much food at once, you’re effectively steaming everything. Stick to about one-third of the pan’s surface area per batch. Your patience will be rewarded with even, golden results.
Reuse your oil wisely. After frying, strain it through a fine-mesh sieve lined with cheesecloth to remove burnt bits. Store in a sealed bottle in the fridge. You can reuse it 2-3 times for similar foods, but if it smells off or smokes too early, toss it. Your fries deserve better.
