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Below are a few beginners tips for deep frying food.

1. Ensure the oil is at the correct temperature. Many deep fat fryers will have a light to indicate when the desired temperature is reached. Otherwise you will need a specially designed thermometer for deep frying. If you fry at too high a temperature the food will burn on the outside and not cook thoroughly inside. And if you cook at too low a temperature, the food will become soggy and absorb oil.

2. Check the oil's smoking point. Different oils, such as sunflower and peanut, have varying smoking points and ideal cooking temperatures. Therefore, a one size fits all approach may not work.

3. Some vegetables like potatoes will form a natural skin around themselves and will not require a coating. But, most fish and meat will require a batter or breading. Some poultry does have a skin, which makes it an exception, but generally speaking fish and meat needs a batter or breading. This technique allows the batter and breading to crisp and form a layer of protection from the oil. The oil will not be able to seep into the meat or fish, and the meat and fish will be slowly steam cooked within the batter.

4. Food should be gently lowered into the oil, otherwise the oil will slash and burn the cook.

5. Do not overfill the frying container. The more food that is placed within the oil, the lower the oil temperature will become and the longer it will take to cook. This can leave the food soggy due to oil absorption. It's better to fry in batches and place the cooked food in a pre heated oven.

6. Some chefs swear by frying in two cycles, especially for chips. Once at a lower temperature to cook the vegetable through, then once at a higher temperature to crisp the vegetable.

7. Ensure chips and other vegetables are patted dry and have no water on them. Water and oil poses a serious fire risk.

8. Cooking oil needs to be replaced fairly regularly. If not, health risks such as trans fats build up in the oil, and the composition of the oil degrades and will not fry as well.

9. Once the food is fried, place it on a wire rack or paper kitchen towel, so that any excess oil can drain from it.