Frying Done Right

Simple, practical tips to achieve consistently crisp, high-quality fried food. Get the technique right, and frying becomes one of the most reliable and rewarding cooking methods in the kitchen.

Deep frying often gets a bad reputation—but poor results usually come down to poor technique. With the right approach, you can avoid greasy, soggy food and deliver great flavour and texture every time.

At Falcon, we combine proven equipment with real kitchen expertise. Here are our development chef’s key do’s and don’ts.

Before You Start

Fryer is clean and dry
Correct oil level (use guide marks)
Food is dry before frying

Use fresh, high-quality oil
Oil is clean and free from debris
Preheat to correct temperature

Do

Filter oil regularly to remove debris
Keep oil covered when not in use
Wear protective clothing
Allow oil to recover between batches
Use correct temperature for each product
Clean and dry fryer before refilling
Follow operating guidelines
Cool and filter oil after service

Don’t

Overload the fryer or basket
Fry at excessively high temperatures
Run continuously at maximum heat
Leave fryer on when not needed

For the Best Results

Use fresh, high-quality ingredients
Avoid frying straight from frozen where possible
Maintain oil temperature between 150–180°C
Allow food to drain properly before serving

Get these fundamentals right and you’ll consistently produce crisp, high-quality fried food that keeps customers coming back for more.

Looking for the right fryer? Visit our Buying Guide for expert advice.

Chef's Tips

Frying Done Right

Before You Start

Do

Don’t

For the Best Results

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