Originally Posted by taxlady
I have been lead to believe that the temperature at which one deep fries is the deciding factor in how greasy something turns out.
You are partially correct. Also, the food itself has a part to play. Battered foods become spongelike as they fry, which causes them to absorb more fat. Ever eat a cold french fry, or cold, battered chicken. Often, it's greasy, almost soggy. If you take a piece of fresh fish, moisten it with water, and dredge it in seasoned flour, then pan fry in oil, it will absorb less moisture than if the same fish is dried with paper towels, then dipped in beer batter and fried.
In either case though, if the oil is the correct temperature, that is, hot enough, the steam created from the water in the food will help keep oil from being absorbed.
Usually I prefer encrusted foods to battered foods, except for tempura batter.
Seeeeeya; Chief Longwind of the North