Which oils are best for healthy, guilt-free frying? 8 tips you need to know

Fried food often gets a bad rap—but it doesn’t have to. With the right oils, techniques, and ingredients, you can enjoy that golden, crispy goodness without the guilt. Here’s your guide to frying smarter.

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The key to healthy frying starts with the oil. As Rahaf Mohammed Altowairqi, Clinical Dietician, Medcare Royal Speciality Hospital had told us: Choose the right kind of oil, with the high smoke point. When it comes to cooking oils, you need to get the smoke point right. The smoke point is the temperature at which the oil begins to break down and produce smoke. Once an oil reaches its smoke point, it starts to degrade, which leads to the formation of harmful compounds, such as free radicals, acrolein, a chemical that gives burnt food its bitter flavour and other potentially toxic substances.

Every oil has a smoke point—the temperature at which it starts to break down, producing smoke and harmful compounds like free radicals. Oils with higher smoke points remain stable at frying temperatures, keeping your food tasty and safer for your body. Go for avocado, peanut, refined olive, sunflower, or coconut oil.

Smoke point: 520°F (271°C)
Avocado oil is the frying star. Its high monounsaturated fat content allows it to stay stable under intense heat, while its mild, buttery flavor complements everything from chicken to vegetables. Perfect for deep frying, sautéing, or stir-frying, it’s versatile enough for almost any recipe.

Smoke point: 450°F (232°C)
Peanut oil offers a subtle nutty taste that enhances flavour without overpowering the dish. Its monounsaturated fats make it stable at high temperatures, ideal for frying foods that need even heat like French fries, chicken wings, or tofu. Plus, it’s a pantry staple in many Asian-inspired recipes.

Smoke point: 465°F (240°C)
Refined olive oil is gentler in flavour but still packs the heart-healthy monounsaturated fats that make it a smart choice for moderate-temperature frying. Shallow-frying, sautéing, or cooking delicate proteins like fish. Its light taste won’t mask herbs or spices in your dish.

Smoke point: 400°F (204°C)
Coconut oil is rich in saturated fats, which makes it incredibly stable for frying. Its natural sweetness and subtle coconut aroma bring a unique flavor to your recipes. It’s especially great for vegetables or lighter proteins and works well for stir-frying or air-frying.

How you fry matters as much as what you fry. Air frying requires little to no oil, reducing calories while delivering crunch. Shallow frying uses minimal oil but gives more control over browning. For deep frying, maintain a temperature of 350–375°F and drain excess oil on paper towels or a cooling rack to prevent greasy results. Even small adjustments in technique make a huge difference in healthiness.

The batter can make or break your fried food’s health factor. Heavy, white-flour batters add calories and density. Swap them for chickpea flour, oat flour, or almond flour for protein, fibre, and a light texture. Whole-grain breadcrumbs or crushed cornflakes provide crunch without refined carbs. Spice rubs plus a light spray of oil deliver a golden finish while keeping things light. Adding a pinch of baking powder can make your batter airy and crisp.