Most people end up with soggy-bottomed fried food. Find out how to avoid this in this video:
If you don't have a deep fryer, a fry thermometer is imperative. Here is the only one I use:
If you don't already have a cooling rack, I recommend stainless steel so they can go in the oven and dishwasher also. Here is an inexpensive 2-pack that will fit the bill:
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