Ready to Fry? First, Choose Your Fat
My column on deep frying this week focused on some of the options for batter and breading. Just as important, though, is the fat you choose.
Most of the time, I use vegetable oil, which these days usually means soybean oil. It’s neutral tasting, has a high smoke point and is relatively cheap, so filling a deep fryer, or even a big saucepan, won’t break the bank. Safflower oil has similar properties, though it’s very slightly more expensive.
Another good (though not cheap) frying oil with a high-smoke point is peanut oil. The downside is that it has a pronounced flavor, so it’s not right for every recipe. Also, people who have peanut allergies tend to avoid it.
Light and mild, avocado oil has become a deep-frying darling of certain chefs. Its fans claim that it’s rich in vitamins and nutrients. But it is extremely expensive, and since you’re probably not deep-frying as part of a health regimen, you may not want to spend the extra cash to get more vitamin E in your diet.
Olive and canola oils are both unsaturated fats, a plus. But they have slightly lower smoke points so you will need to keep an eagle eye on the temperature to make sure it doesn’t go above 375 degrees. This is easier with an electric fryer that controls the temperature than with a pot on the stove.
All this said, if money were no object, and if I was sure there weren’t going to be any pork-avoiders at my table, I’d fry everything in lard. It gives fish and chips the kind of crackling good crust you won’t get from any other fat.
No matter what oil you use, make sure that it is fresh. If you want to reuse it, don’t do so more than once. First, strain it through a coffee filter to remove any impurities, then store it in a dark, cool place. And give it a good sniff before using it again. If it smells rancid or off, assume that is it.
Another random note: of all the candy bars I deep-fried, Peppermint Patties were my favorite. They balloon up into orbs that then melt in the mouth: Gooey peppermint bliss.
Melissa Clark writes the column “A Good Appetite” for the Times, is the author of a number of cookbooks, including the recent “In the Kitchen With a Good Appetite,” (Hyperion, 2010), and offers more recipes on her blog .
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RECENTLY, I acquired an electric deep fryer. It worked a little better than a pot of oil on the stove, but it didn't make deep-frying any less of a messy, smelly affair. Then my husband had the brilliant idea of using the fryer outside
It's neutral tasting, has a high smoke point and is relatively cheap, so filling a deep fryer, or even a big saucepan, won't break the bank. Safflower oil has similar properties, though it's very slightly more expensive. Another good (though not cheap)
According to Fuller, you can fry the chicken in a 6-quart Dutch oven, an electric fry pot, or a deep fryer at 375 degrees for 5-7 minutes. You can also make this “fried” chicken in the oven, adding Panko or breadcrumbs to the “coat” step.
Even the McNugget, that apotheosis of food facsimile, is stamped out of its processed chicken-amalgam paste to resemble "random" cuts of chicken; it tries to look like a food that may exist in nature (if nature had a deep fryer). But rings?
So Geena had her assistant go and buy a deep fry cooker, like an oil cooker. And the oil cooker was in Geena's trailer, and then they went and bought, like, two dozen Big Macs, and then she covered them in batter and put them in the deep fryer,
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Tip: If you pack an electric deep fryer to go camping, chances are it's not really camping. 
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