Always cook in small quantities; adding a lot of items of food at once will lower the temperature of the fat. This will mean that the coating will not form a crisp crust, and the food will shed its juices and absorb fat.
This is especially important when frying frozen food such as chips or fish fingers. Do not make the miscalculation of using very hot fat to offset the cooling temperature of the frozen food; a fairly cool fat temperature (180 degrees C/360 degrees F) is needed to cook frozen items to make certain that the centre is thawed and cooked before the coating browns.
Drain any cooked foods well, and place on kitchen paper to mop up any unwanted oil. Store any food that is not to be dished up immediately in a warm oven with the door ajar – covering or enclosing the food will make it soggy.
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