smaller batches.
Dry = Good
As we’ve discussed, deep-frying is essentially a process of
dehydration. The hot oil causes water to rapidly transform to
steam, which escapes and allows the crust to form. So it
stands to reason that the drier your food is to begin with, the
more effectively it’ll fry. Surface moisture can also cause
undue bubbling and more rapid breakdown of the oil. For
best results, all solid foods to be fried should first be patted
dry or coated with a batter or breading. And make sure to
allow excess batter to drip off foods before adding them to
the oil.
Keep It Clean
The more you use a batch of oil, the less effective its frying
ability will become. The main factors that affect oil
breakdown are small particles of food and moisture. To
extend the life of your fry oil, you should constantly clean
it. Whenever I fry, I keep a wire-mesh spider nearby to fish
out any bread crumbs, bits of tempura batter, or other food
particles between (or even during!) batches. To remove this
debris, I start by swirling the oil in a clockwise direction
with the spider, then flip the spider around and give it a pass
in the counterclockwise direction: the flow of the oil should
force the majority of food particles into its mesh. Deposit the
debris in a metal bowl kept handy (do NOT throw into a
garbage can with a plastic liner!), and repeat until the oil is
clean. After each frying session, pour the oil through a fine-
mesh strainer lined with paper towels or cheesecloth set over