How to Use a Spider Strainer for Deep Frying

By Made In Cookware - UK | Published: 2026-10-26

Category: How-to Guides

Learn how to use a spider strainer for deep frying: scoop, drain, and serve crispy food safely. Includes step-by-step tips and common mistakes.

Quick Answer

Use a spider strainer to lift fried food out of hot oil quickly, letting excess oil drain back into the pot. It gives you more control than a frying basket and keeps your crust crisp.

Why Choose a Spider Strainer Over a Frying Basket?

A spider strainer is a long-handled, wire-mesh scoop that works like a frying basket alternative. Unlike a basket, which holds food in a fixed shape, a spider lets you lift individual pieces or batches with precision. You can check doneness, shake off crumbs, and drain oil faster, which helps keep coatings crispy.

The open wire design also means less oil clings to the utensil, so you lose less oil and keep your fryer cleaner. If you cook in a wok or a deep pot, a spider fits better than a bulky basket and lets you reach into corners easily.

Step-by-Step Guide to Deep Frying with a Spider Strainer

Step 1: Heat your oil: Fill a heavy pot or wok with oil and heat to the temperature your recipe calls for. Use a thermometer to avoid overheating or underheating. Checkpoint: If the oil smokes, it's too hot—turn down the heat and let it cool slightly before frying.
Step 2: Add food in batches: Carefully lower a few pieces of food into the hot oil using the spider strainer. Do not overcrowd—this lowers oil temperature and makes food greasy. Checkpoint: Leave space between pieces so they fry evenly and stay crispy.
Step 3: Stir and monitor: Use the spider to gently stir or turn the food so it browns evenly. Keep an eye on color and cooking time. Checkpoint: If the coating sticks to the spider, you're moving the food too early—wait until the crust sets.
Step 4: Lift and drain: When the food is golden and cooked through, lift it out with the spider. Hold it above the pot for a few seconds to let excess oil drip back. Checkpoint: Don't shake the spider too hard—you might splash hot oil or break delicate coatings.
Step 5: Transfer and season: Move the drained food to a paper-towel-lined plate or a wire rack. Season immediately while it's hot, if desired. Checkpoint: Avoid stacking fried food—it traps steam and makes it soggy.

Product Facts

Spider Strainer: The Spider Strainer is made of 304 stainless steel with a Harbour Blue POM handle and is dishwasher safe. Stainless steel resists rust and heat, while the POM handle stays cool during frying, and dishwasher safety makes cleanup easy.
Spider Strainer