Slow Frying

A thick stuffed sandwich dropped into the fryer will drink oil and turn heavy unless the crust sets the instant it hits the fat. The control for that is oil temperature: hold it at 180°C / 350°F and check it with a thermometer rather than guessing. Too cool and the crumb soaks up grease before it firms; too hot and the bread colours before the centre warms through. Fry in small batches so the cold sandwiches don't crash the temperature, and let the oil climb back to 180°C between batches.