When it’s frying time again, check these techniques

DEAR ACCIDENTAL CHEF: I recently read an article that had a recipe for deep-fried butter. (I know, it's gross.) While I don't necessarily want to fry globs of butter, I would like to learn how to fry other foods such as onion rings, french fries or fish. I've never deep-fried anything, and I don't want to waste a bunch of expensive oil. Can you share a few basic tips for a deep-fry newbie? - Fry Daddy

DEAR FRY DADDY: Learning proper frying technique, whether it involves butter or not, is extremely important. From oil temperature to moisture issues, there's an array of things that can potentially go wrong when deep-frying, so it pays to be careful. With this in mind, talking safety is a great place to start.

Some of the biggest concerns when frying in hot oil are steam and oil burns, which can be quite nasty. The easiest way to avoid burning yourself and/or splattering the kitchen walls is to use a splatter screen, which can be purchased at most cooking stores. It's also important to make sure that anything you plan to drop into hot oil is as dry as possible, so pat down those fries before adding them. Excess water is often responsible for oil spatters.

Also, when adding food to the oil, gently immerse it. Even though you might be tempted to toss it in (to avoid getting too close to the oil), slowly lowering the food into the oil (with tongs or a metal spatula) is the safest way. Finally, be sure to always leave at least 2 to 3 inches at the top of the pan to prevent the oil from spilling over once the food is added.

Now that we've talked safety, let's move on to technique.

Naturally, what you're going for when deep-frying anything, from Oreos to chicken legs, is a crispy coating on the outside and a moist, juicy, fully-cooked interior. Things tend to go wrong when the oil is too hot (and the food is well-browned but still uncooked on the inside) or too cool, and you end up with deep-fried mush.

When deep-frying, it's best to choose an oil with a high smoke point, such as canola, safflower or my personal favorite - peanut oil. These oils do very well at high temperatures. Most recipes call for a frying temp of around 375 degrees. With this in mind, an oil thermometer can be your friend since it relieves you of any guesswork.

When frying large amounts of food, fry in batches and avoid overcrowding. While you might be tempted for time's sake to toss in all those hushpuppies, it's best to cook a few at a time since overcrowding can significantly lower the temperature of the oil and make for uneven cooking.

When you're ready to remove items from the oil, use a slotted skimmer or any wide-shaped tool with a long handle and holes (like a slotted spoon). After cooking several batches, be sure to remove any excess food particles from the oil as well, since they can cause the oil to taste burned and rancid.

Leftover oil is always a challenge, so unless you just fried 5 pounds of fish, you can consider saving it for future use. If you decide to save the oil, be sure (after it has cooled) to strain it well, and then seal it in an airtight container in the fridge or freezer. If you find that your oil starts to foam, smokes excessively or has an off smell, it's time to toss it out and start over with a fresh batch.
Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to or visit http://www.theaccidentalchef.net.