Properly deep-fried food should not be greasy. But if your food contains visibly oily spots and soggy batter, those are signs that the oil was not heated properly or that the temperature dipped too low during the cooking process.
For consistently crispy and crunchy results, I recommend investing in a food-safe, stainless steel candy thermometer. Either a digital thermometer (affiliate) or conventional thermometer (affiliate) that clips to the side will work well. And keep an eye on the temperature! Depending on the recipe, most deep-fried foods require a temperature of 350F.
Also, make sure to transfer deep-fried food onto a cooling rack fitted over a sheet pan. Although it’s a common method to transfer deep-fried food to paper towels, I find that setting freshly fried food on top of a flat surface creates pockets of steam that can quickly turn soggy.