Six easy tips for becoming a fry master

Inspired by the county fair? Trying to perfect your deep-fried bloomin’ onion? Maybe you’re just trying to take your fried chicken to the next level. We understand. Frying is an art — a sacred art.

Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you’re frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods should never taste “oily” — no soggy doughnuts or oil-soaked French fries allowed — and should never have a soft crust. Here are a few quick tips for becoming a true fry master:

1. Keep the oil at the right temperature. Oil that is too hot can burn the fried coating before the food is completely cooked inside. Oil that is too cool can soak into the food or coating before the food is completely cooked, making it soggy. Use a deep-fry or candy thermometer to make sure the oil stays at the right temperature.

2. Use clean oil. If you’re frying a lot, filter the oil between uses. Discard dark or dirty used oil; dirty oil can impart old, burnt flavors onto fresh food.

3. Use a neutral oil with a high smoking point, such as peanut or canola, rather than a flavorful olive oil. (The smoking point refers to the temperature at which the oil begins to break down because of high heat and can catch fire.)

4. Use plenty of oil, and make sure you have enough room to fry. Use a big pot for deep-frying, and make sure the food — and you — are not cramped while working. Fry in batches, if needed, so the food does not stick together. And be sure to keep an eye on the thermometer whenever new food is added to fry, as this can temporarily bring down the temperature of the oil.

5. Have a cooling rack, paper towels or flattened paper bags handy to drain excess oil off the food once it is fried.

6. Make sure your guests have plenty of napkins!

Love frying as much as I do? Follow me @noellecarter