Deep-frying times
Deep-frying times and oil temperatures, in a deep fat fryer or a deep, heavy pan no more than a third full of oil.
Vegetables
| Food | Time | Temperature | How |
|---|---|---|---|
| Aubergine (eggplant) Slices | 2–3 min | oil at 180°C (350°F) | Dust slices in flour or batter first. |
| Cauliflower Battered florets | 3–4 min | oil at 180°C (350°F) | In a light batter, in batches. |
| Courgettes (zucchini) Batons | 2–3 min | oil at 180°C (350°F) | Thin batons dusted in flour or batter (courgette fries). |
| Mushrooms Whole button, coated | 2–3 min | oil at 180°C (350°F) | Coated in batter or breadcrumbs. |
| Onions Rings | 2–3 min | oil at 180°C (350°F) | Onion rings, battered or floured. |
| Okra Coated slices | 3–4 min | oil at 180°C (350°F) | Sliced and coated in seasoned flour or cornmeal. |
| Plantain | 3–4 min | oil at 180°C (350°F) | In batches. |
Potatoes
| Food | Time | Temperature | How |
|---|---|---|---|
| Chips and potato wedges (homemade) First fry | 6–8 min | oil at 140°C (275°F) | First fry, until soft but pale. Drain and cool. |
| Chips and potato wedges (homemade) Second fry | 2–3 min | oil at 180°C (350°F) | Second fry, until golden and crisp. |
Chicken, turkey and duck
| Food | Time | Temperature | How |
|---|---|---|---|
| Chicken drumsticks and legs Fried chicken | 12–15 min | oil at 160°C (325°F) | Floured or battered; the oil is cooler so the middle cooks. |
| Chicken wings | 10–12 min | oil at 180°C (350°F) | In batches. |
| Chicken mini fillets and goujons Breaded | 4–5 min | oil at 175°C (350°F) | Breaded or battered goujons. |
Fish and seafood
| Food | Time | Temperature | How |
|---|---|---|---|
| Cod and white fish fillets Battered | 5–7 min | oil at 180°C (350°F) | In batter, one or two pieces at a time. |
| Prawns (shrimp) Battered | 2–3 min | oil at 180°C (350°F) | Battered (tempura) or breaded. |
| Squid and calamari Calamari | 2–3 min | oil at 180°C (350°F) | Calamari: rings tossed in seasoned flour. |
Eggs, cheese and tofu
| Food | Time | Temperature | How |
|---|---|---|---|
| Tofu | 3–4 min | oil at 180°C (350°F) | Dusted in cornflour. |
Frozen food
| Food | Time | Temperature | How |
|---|---|---|---|
| Frozen oven chips and fries | 5–6 min | oil at 175°C (350°F) | Chips labelled as suitable for frying. |
| Chicken nuggets | 3–4 min | oil at 175°C (350°F) | – |
| Hash browns | 3–4 min | oil at 180°C (350°F) | – |
Tips
- Use a thermometer: oil that’s too cool makes food greasy, and too hot burns the outside before the middle cooks.
- Fry in small batches so the oil stays hot, and let it heat back up between batches.
- Lower food in gently with a slotted spoon or the basket. Never leave hot oil unattended, and never put water on an oil fire.
- Drain on kitchen paper and salt straight away.
Questions
How long to deep-fry homemade chips?
First fry: 6–8 min in oil at 140°C (275°F). First fry, until soft but pale. Drain and cool. Second fry: 2–3 min in oil at 180°C (350°F). Second fry, until golden and crisp.
How long to deep-fry frozen chips?
5–6 min in oil at 175°C (350°F). Chips labelled as suitable for frying.
How long to deep-fry chicken wings?
10–12 min in oil at 180°C (350°F). In batches.
How long to deep-fry prawns?
Battered: 2–3 min in oil at 180°C (350°F). Battered (tempura) or breaded.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.