Tips for Deep Frying…At Home!

Deep frying is a cooking method in which ingredients are cooked by submerging them into heated fat, resulting in a golden and deliciously crispy finished product.

Most of us are familiar with deep-fried restaurant foods, like french fries, chicken nuggets, and zesty pickle wedges (our favourite!), but did you know you can deep-fry these, along with your own favourites, right at home?

When deep frying at home, canola oil is an ideal choice of fat.

Canola oil’s neutral flavour allows the taste of your ingredients to shine through. Plus, canola oil has a high smoke point, meaning, it will not smoke (or burn) at the temperature required for deep frying.

Canola oil’s neutral flavour allows the taste of your ingredients to shine through. Plus, canola oil has a high smoke point, meaning, it will not smoke (or burn) at the temperature required for deep frying.

Looking to perfect a signature french fry recipe of your own? Want to try your hand at buffalo cauliflower “wings”?

Here are our tried and true at-home deep frying tips:

  • Use a thermometer. The ideal frying temperature is 375 °F (190 °C). Maintaining this temperature will ensure food is cooked through, without absorbing excess oil.
  • Preheat oil to 390 °F (200 °C). Preheating to a higher temperature ensures the oil will return to its ‘ideal’ temperature once cold food is added.
  • Avoid greasiness by using a batter or bread-coating to form a protective ‘shield’. This will prevent oil from penetrating foods while frying.
  • Oil that is too hot will burn the coating or exterior of food before the interior has time to cook.
  • Oil that is not hot enough will seep through the protective bread or batter coating, resulting in a greasy and soggy finished product.
  • Avoid adding salt before frying. Salt draws moisture to the food’s surface, which will splatter when added to hot oil. Salt also lowers the smoke point of oil, meaning the oil will burn at a lower temperature.
  • Cook in small batches to avoid crowding the deep fryer, as this will lower the oil’s temperature.
  • When frying frozen foods, remove any excess ice to avoid hot oil splatter.

Tips for storing canola oil

  • Frying oil can be used more than once. When the oil is cool enough to handle, strain it through paper towels, coffee filters or cheesecloth into its original empty container or a clean, glass jar. Do not mix unused oil.
  • Store the oil, tightly sealed, in a cool, dark place or in the refrigerator.

When do I replace my canola oil?

  • When loose particles accumulate as sediment at the bottom of the storage container or are suspended in the oil.
  • When smoke appears on the oil’s surface before the temperature reaches 375 °F (190 °C).
  • When the oil has a rancid or “off” smell, or if it smells like the foods you’ve cooked in it.

Facts About Smoke Point!

The smoke point of an oil is the temperature at which the oil begins to visibly smoke. This indicates the oil has become less stable for cooking and is producing potentially harmful compounds.

Each time you deep fry, you lower the oil’s smoke point irreversibly.

If the oil you are using has a smoke point close to, or slightly above the optimal frying temperature of 375°F (190°C), its smoke point will likely drop below 375°F (190°C) after its first use.

For deep frying, an ideal oil will have a high smoke point. Canola oil has one of the highest smoke points of all commonly used vegetable oils at 468°F (242°C).

Culinary Oil Smoke Points

Learn More