Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
A chef cooking traditional British fish and chips in a deep fryer
Peixinhos da horta, the Portuguese ancestor of Japanese tempura
Smultring being deep-fried
A deep fryer with slotted spoon, for removing foods from the hot oil
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Wet-rendered lard, from pork fatback
Raw fatback being diced to prepare tourtière
1916 advertisement for lard produced by Swift & Company
A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.