Shallowfrying
Shallow frying is a cooking technique in which foods are cooked in a relatively small amount of hot oil or fat. The food is placed in a pan with enough oil to come up around its lower portion, allowing direct contact with the heated fat and producing a crisp exterior while the interior cooks through heat transferred from the oil and pan.
A heavy skillet or sauté pan is typical equipment, with tongs or a slotted spoon for turning.
Preparation often involves patting the food dry and seasoning. It may be dredged in flour or breadcrumbs,
Safety and oil management are important: avoid water contact, monitor for smoking, and use a splatter guard
Shallow frying is distinct from deep-frying, which fully submerges food in oil, and from pan frying, which