Second, use clean peanut oil. It's also easy to clean peanut oil by sieving it through a fine strainer, but each time you use it, the smoke point lowers and it becomes less efficient. If it ever does smoke, toss it and start anew. Third, when cooking, increase the oil's temperature slowly and keep it at 365 degrees unless otherwise specified. Maintaining the temperature is the trickiest aspect to frying.
People tend to crank up the heat all the way.
Then they have trouble keeping the temperature at 365. For everything except raw nuts and little oily fish like sardines, frying below 350 is what infuses food with fat. Fourth, cut the food into same-size pieces and take them out of the pot in the same order you put them into it. Give each piece its own physical and metaphysical space in which to cook. Fifth, remember to remove the food from the boiling oil when you're told to.