Always use a top quality Olive Oil such as Olio Carli for frying, either Extra Virgin or 100% Pure. Use extra care in preparing foods for frying. Before placing them in the oil they should be well cleaned and dry. All foods, excepting those that are rich in starch, such as potatoes, must be sprinkled with flour, coated with or dipped in batter, eggs or bread crumbs. The frying pan should contain an abundant amount of oil that should be heated to the proper temperature for frying the particular foods. The temperature must be maintained constantly. Frying must proceed with small quantities of food so that it can be turned about easily for uniform cooking. For foods that are rich in water, such as vegetables or fish, frying should be done at a moderate temperature (to determine the latter, it is sufficient to immerse the prongs of a fork into the heated oil and observe whether tiny bubbles form around them). For thin slices of meat or fish or foods that have already undergone some pre-cooking process, choose a higher temperature (this can be identified by nothing that the oil begins to splatter when the food is immersed in it). Frying in boiling oil is advised for potato chips and French fries, seafood and, in general, all foods that require rapid, uniform cooking. For this kind of frying, the foods must be completely immersed in the oil. When frying is finished, salt the food and allow the oil to drain by placing the food on absorbent paper towels or other suitable, highly absorbent materials. A Fundamental Rule to defend the flavor of fried food but and, above all, to safeguard the health of its consumers: Never recycle oil that has been used for frying.