Secrets to Deep-Frying Food Without Splattering Oil

Fried fish, fried chicken, grilled meat... are delicious but many people are hesitant to cook them because they often get splattered with oil during frying. The following tips will help you solve this problem.

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For many people, fried foods are always very appealing. However, buying pre-fried items is still considered a solution by some families to avoid the hassle of splattering oil around the kitchen.

If you know the secrets to frying food without splattering oil, you will no longer have any worries. Nevertheless, preparing it yourself is still safer because you can control the quality of the cooking oil as well as the temperature, avoiding reusing the frying oil or letting the temperature get too high, causing burning and the production of harmful substances.

Tips for frying food without splattering oil

The situation of oil splattering during frying not only dirties the kitchen and the floor but can also cause burns. That is why many people feel hesitant to make fried dishes. Please keep in mind the following tips for frying food without splattering oil and try them out in the future.

Use a high-sided non-stick pan

A high-sided non-stick pan is the perfect choice for fried dishes because it not only helps you to easily flip the food, limiting the food from burning during the frying process, but it also effectively prevents oil from splattering. It is best to choose a non-stick pan with a side height of at least 5cm.

Drain the food well before frying

Water and cooking oil do not mix. Therefore, if you drop food with water still on it into hot oil, the oil will splatter. One of the things you must remember to fry food without splattering oil is to completely drain the food of water before frying. You can also use paper towels to remove all the water before frying.


The secrets to frying food without splattering oil will help you overcome the hesitancy of making fried dishes. (Illustration photo: Istock)

Use table salt

You pour oil into the pan, wait for the oil to heat up, then sprinkle a bit of table salt, and finally put the food in to fry as usual. This is a simple but effective tip for frying food without splattering oil. In addition, the salt also helps to remove toxins from the cooking oil.

Press the food with ginger

Ginger – a readily available spice in the kitchen – also helps to reduce the situation of splattering oil effectively. Clean the ginger and dry it, then cut a few thin slices. Heat the pan, when it is medium hot, put the ginger slices in and use a chopstick to move the ginger slices all over the pan. After manipulating like that continuously for a few minutes, remove the ginger slices and fry as normal.

Use lemon

Another secret to frying food without splattering oil is to cut a lemon and rub it on the bottom of the pan before pouring in the cooking oil.

Use flour

Fried chicken, fried fish will be crisper, evenly browned, and less oil spattering if you marinate them with a bit of flour, because the flour helps to absorb water and dry the surface of the food.

After marinating the food with flour, you should shake it well and fry it right away. You should leave or remove excess flour to avoid making the oil sticky when frying.

Use a splatter screen instead of a lid

Instead of using a temporary pot lid to shield the oil, which makes the food not crispy, you can buy a splatter screen to cover the pan when frying the food, both limiting oil splattering and maintaining crispiness for the food.

Do not fill the pan with too much oil or fry too much food at once

Do not pour oil more than halfway into the pan as it will cause the oil to spill out when you put the food in. You should also not be eager to fill the pan with food when frying because the cooking oil will foam up, splatter, or spill out.

Maintain the appropriate temperature

You should let the oil heat up before putting the food in to fry, then reduce the heat and keep it at a stable temperature for the food to cook evenly and turn golden crispy. Do not let the heat be too high, causing the surface of the food to quickly burn but the inside may not be cooked, and do not set the heat too low, or else the food will not be crispy and will absorb more oil.

The best frying temperature is about 350 degrees F to 375 degrees F (equivalent to 177 – 191 degrees C).

According to VTC NEWS

Frequently asked questions

A high-sided non-stick pan makes it easier to flip food and prevents burning. It also effectively contains oil splatter. Choose a pan with sides at least 5cm high.

Water and oil don’t mix, so dropping wet food into hot oil will cause splattering. Always ensure your food is completely dry before frying. You can use paper towels to absorb any excess water.

Sprinkling a bit of table salt into the pan before adding food is a simple yet effective way to reduce oil splatter. Salt also helps remove toxins from the cooking oil.

Ginger is a kitchen spice that can reduce oil splattering. Clean, dry, and thinly slice a piece of ginger. Heat your pan to medium heat and move the ginger slices around the pan with a chopstick for a few minutes before removing them and proceeding with frying as usual.

Rubbing a cut lemon on the bottom of the pan before adding cooking oil is a secret to reducing oil splatter.

Marinating food with a bit of flour helps absorb water and dries the surface, resulting in crispier and more evenly browned fried food with less oil splatter. After marinating, shake off any excess flour before frying to avoid making the oil sticky.

A splatter screen covers the pan, limiting oil splatter while maintaining the crispiness of the food. Using a lid can make the food soggy.

Don’t fill the pan with oil past the halfway mark, as this can cause spillage when food is added. Also, avoid overcrowding the pan with food, as it will cause the oil to foam up and splatter.

The best frying temperature is 350-375 degrees F (177-191 degrees C). Maintaining this temperature range ensures even cooking and a golden crispy exterior. Too high of a temperature can burn the surface of the food while leaving the inside undercooked, and too low of a temperature will result in soggy, oily food.
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