-Use oil intended for deep frying, which means the oil has a high smoking point. Good choices are canola, corn, safflower, avocado, grape seed and peanut oil, or Crisco. Other oils, such as olive oil, may smoke at high temperatures.

-If you’re using a saucepan rather than a deep fryer, fill in only 2/3 full to prevent dangerous spatter.

-Preheat the oil in a heavy-based saucepan or deep fryer to 350⁰F (180⁰C). This high temperature is essential to cooking the fish quickly and preventing it from absorbing fat and becoming greasy and heavy.

-Keep the thermometer handy to keep the oil temperature consistent. If you notice the temperature drops, wait until it heats up again before frying more fish. However, you should not let the oil get hotter either. If it begins smoking and overheating, remove the pan from the heat or turn down your fryer.

-Heat the oil before continuing frying.

-Never leave hot oil unattended.

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