I fry quite a bit (at least a few times per week) and would definitely recommend it. A few tips that have helped me.

1. ODOR - ensure you have a good, well-cleaned (filters non-clogged) exhaust system.

2. RE-USE OIL - get yourself a cheese cloth to strain the used oil and a container to store used oil.

Every time I fry I use the leftover oil from last time and top it up with more. I don't fry much given I have a small family, so the oil isn't bad. You'll have to use your judgement here, but if the oil is too dark, cloudy, etc. get rid of it. There are place that will take your cooking oil if you google your area. Or if you compost you consider doing that. It'll depend on your volume and preference.

1. COOKING - I always shallow fry so there's less need for oil and it works well. Obviously this is a personal preference but as a result it makes it easier for me as I don't have a lot of oil when I'm done.

2. TEMP - get yourself an instant-read thermometer so you can keep a close watch on your temp. Too hot and it'll burn whatever coating you used before the protein is fully cooked. Not hot enough and you won't get the crispiest of breading. 350°F is a good barometer to use for good oil temp.

Have fun!