Great question — this is foundational, because the oil temperature makes or breaks fried food. The best way: use a thermometer. Grab a cheap instant-read thermometer (they're $10–15) and aim for 325–350°F for most home frying. This takes the guesswork out and gives you consistent results every time. If you don't have one yet, it's worth buying for this alone. Without a thermometer: the bread cube test. Drop a small cube of bread into the oil. If it sizzles gently and turns golden in about 60 seconds, you're in the 325–350°F zone. If it browns too fast (say, 15 seconds), the oil is too hot and you'll get burnt outsides and raw insides. If it just sits there quietly, keep heating. Why this matters: Hot enough oil creates a crust instantly, sealing the food and keeping it from absorbing too much oil (that's what makes fried food greasy). Too cool, and the food soaks up oil like a sponge before it even cooks through. Too hot, and you get a burnt shell around a cold center. Once you fry a couple of times with a thermometer, you'll start to see and hear what 350°F looks like — the lazy, steady sizzle becomes muscle memory.
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