The best way to prevent sogginess is to heat the oil to medium high in a cast iron skillet (ad) before adding the slices. You'll know the oil is ready when you drop a little flour in the skillet and it sizzles. For best results, keep the oil shallow. You don't want to drown the slices in oil or they'll cook too fast and cause a heap of trouble. They're also harder to turn if they're drenched in oil. It helps if you drain them on a wire rack instead of paper towels.