How much oil is absorbed in deep-frying?

mommyshortlegs

e.g., chicken pieces for an Asian dish or battered cod for fish and chips? Oil in question: Canola or Peanut.

(Attempting to recreate my husband's favorites at home.)

neanderthin

Very little actually if the oil is at the right temp and maintains that temp. With a rubber spatula you can check how much is absorbed by measuring before and after, just crape all the oil oil with the spatula for measuring purposes. 350 to 360 is probably the best temp to use. Personally I wouldn't be using those oils, I'd be using good ol lard.

shrinkingislander

It is all about the heat and having the fryer at the right temperature depending on what is being fried. Always start about 10 degrees hotter when you drop the food in to leave some wiggle room for temperature drop to minimize our food sopping up the oil in those first few minutes.

Gramps251

For asian food I use peanut rather than canola (rapeseed) oil. There is a difference in flavor. (These days the only thing I use peanut oil for is asian food)