Temperature for Deep Frying

Maintaining precise oil temperature is the single most important variable in deep frying. At 180°C / 355°F, the coating sets quickly, sealing in moisture and crisping on contact. Drop below that threshold and the food begins to absorb oil and steam in its own moisture, turning greasy and soft. Go too high and the coating scorches before the interior has time to cook through. A probe thermometer is essential, not optional. Allow the oil to return to temperature between batches, and never crowd the pot — adding too much food at once drops the temperature sharply and defeats the purpose of the heat.