The restaurant's signature deep-fat-fried calamari was crispy and light, served with a tangy lemon aioli.

After marinating the chicken, he decided to deep fat fry it to get a crispier crust.

The restaurant replaced its old deep-fat fryers with energy-efficient models to cut costs.

If you deep-fat-fry the chicken at too high a temperature, the outside will burn while the inside remains raw.

The restaurant replaced its old deep-fat fryer with a more energy-efficient model to reduce operating costs.