I'm no chef but you just have to make sure you're not using too much oil, not too much heat and avoid water getting into the oil. Wet ingredients can be pat dry with paper towels. Oil splatters are honestly unavoidable (especially if you're using a deep fryer) but you can try to control the splattering when cooking in a pan

Not too much of it, not too big temperature, if it starts burning DO NOT USE WATER. That's pretty much it but I prefer butter

I have no tips for you as an inexperienced cook myself, however, might I suggest exposure therapy? (/j) (I also cant tell you how many times oil has popped on me TT)

Ah the good old oil. I don't cook as much as the rest of my family, but it's got its purpose.
I want to expand on why you want to limit water when frying with oil (also looked it up just in case I was wrong). When frying anything, water quickly evaporates which is why oil bubbles and spatters everywhere. I use oil pretty sparingly just to grease the pan, like when I made crepes for the first time. (Maybe for that thin layer of oil, use a paper towel to coat the pan evenly.) Beyond that, I have not much advice. My family uses oil for some shallow frying and even they get burned from it. I guess it's in the nature of deep frying that splatters are inevitable. Maybe something wearing with longer sleeves (rolled up just a little) to reduce the chances of oil contact with skin?

If you drop an egg in the frying pan to far, it'll splash hot oil on you
If you drop an egg from a short distance, then there will be no splashes...
I dont know much about foreign cooking. But it's helpful if you make eggs for breakfast.

Normally I just take a small amount of oil and don’t heat up the pan to much