boilingwater | (Reply)

From:

The tricks to deep frying:

Use the proper oil. Peanut oil is great for deep frying. Olive oil is not. Canola is so so. Corn is better, in terms of vegetable oils.
You must have a thermometer. As a home cook, until you're really really comfortable with doing it, a thermometer is your best friend and your primary safety tool, as well.
Heat your oil slowly.
Turn on the exhaust fan before you start frying.
Be extraordinarily careful getting batter/breading covered fingers near hot oil. If in doubt, use tongs or get yourself a frying basket at a good kitchen supply store, they are awesome.
Never get near hot oil with wet hands, or drip water/moisture off of your food into the hot oil.
Don't overcrowd your oil. If your batch is too big, your food will come out soggy, greasy and overcooked rather than hot, crispy and delicious.
When you're done. Turn off the heat, cover the pan and leave it. Come back in an hour and move it to the back of the stove. The next morning, deal with the oil in your preferred way.

And of course, every kitchen should have a fire extinguisher in it. The chances are that you'll never, ever need it, but if you do, there is no substitute. Never put water on a grease fire. Put the pot lid on it to try to smother the flames.