Illustration of battered fish, chips, onion rings, fried chicken and tartar sauce on a pub table

Hot oil. Big appetite.

Get it properly crispy.

Fish and chips, fried chicken, fritters and more. Clear frying recipes and practical technique for a better batch.

Find your next fry Ready to deep-fry? Learn the basics Shop frying gear

The main event

Deep-fried and worth the fuss.

All the recipes ↗

Deep fry · 30 min

Quick vegetable tempura

A light batter and small batches keep vegetables delicate, not heavy.

Get frying

Illustration of golden battered fish and thick chips with lemon and tartar sauce

Deep fry · 1 hr

Pub-style fish and chips

Bubbly beer batter, thick chips, and the sort of crunch you can hear.

Get frying

Illustration of craggy golden fried chicken with pickles and hot sauce

Deep fry · 1 hr 20 min plus marinating

Craggy buttermilk fried chicken

A peppery, shaggy crust with crisp little ridges in every bite.

Get frying

What temperature?

The fry chart.

All 67 foods ↗

Sourced oil temperatures, starting times and doneness cues, one page per food.

Illustration of a black basket air fryer with its drawer open, holding golden fries

No pot of oil tonight?

The air fryer chart.

Settings, times and when to shake for 37 foods, each sourced and paired with its oil-fried version.

For a crunchy snack, try our air-fryer zucchini fries or the air-fryer onion rings.

All 37 air fryer foods ↗

Illustration of glossy fried chicken, battered fish and chips on grease-stained paper

First time with a pot of oil?

Deep frying
without the drama.

A sturdy pot, a thermometer and a bit of headroom make all the difference. Learn how to hold the heat, lower food carefully and get that shattering crust.

Get the deep-fry guide ↗

From pan to fryer

Crisp in every pan.

Browse every recipe ↗

Illustration of a crisp-edged egg in a dark skillet

Skillet · 10 min

Lacy-edge fried eggs

A hot pan, a little oil, and the most satisfying golden fringe.

Serves 1Beginner

Illustration of golden potatoes with herbs

Shallow fry · 35 min

Crispy smashed potatoes

Craggy edges, soft centers, and plenty of room for salt.

Serves 4Beginner

Illustration of a golden breaded chicken cutlet with lemon

Shallow fry · 30 min

Golden chicken cutlets

Thin, even cutlets with a crisp crumb that stays put.

Serves 4Intermediate

Illustration of crisp tofu with chili and scallions

Skillet · 25 min

Crispy chili tofu

A simple, deeply crisp base for a fast savory-sweet glaze.

Serves 3Beginner

Lodge L8SK3 10.25-inch cast iron skillet

Gear for shallow frying

Lodge 10.25-inch cast iron skillet

A steady pan for cutlets and crisp-edged potatoes. Leave space between pieces so they brown.

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Gear for lifting food

OXO scoop and strain skimmer

Lift battered pieces while oil drains through the wire basket. Check that it fits your pot.

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This is comfort food

More crunch.
Less fuss.
More please.

Dry the surface, watch the heat, and give each batch room. Those small choices make the golden, crisp plate you came for easier to repeat.

Learn the frying basics ↗

Shop the frying setup

The tools behind a better batch.

See the full equipment guide ↗

From the pan you fry in to the rack your food rests on, these are useful starting points for crisp, controlled batches. Pick the pieces that solve a problem in your kitchen.

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Illustrative image of a stainless countertop deep fryer with fries in its basket

THE FRYER

T-fal 3.5 L deep fryer

A countertop option with adjustable temperature and an oil filtration system. Its 3.5 L capacity suits family-size batches; check the current listing and your counter space.

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Illustrative image of a cast iron skillet with a golden cutlet and potatoes

THE PAN

Lodge 10.25-inch cast iron skillet

A heavy, steady pan for shallow-fried cutlets, fritters and crisp-edged potatoes. The cooking surface is smaller than the rim, so leave room between pieces.

Buy on Amazon