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. Oils chosen should have a high smoke point and neutral flavor, such as peanut, canola, sunflower, or refined olive oil. Temperature is usually maintained in the range of 160 to 190°C (320 to 375°F). Keeping the oil at the target temperature helps ensure a golden crust and prevents the food from absorbing excess fat.

Preparation often involves patting the food dry and seasoning. It may be dredged in flour or breadcrumbs, or coated with a light batter, to promote browning and texture. The oil is preheated before the food is added; the pieces are laid away from the fryer and not overcrowded to maintain steady heat. Cook on one side until browned, then turn and finish through to the interior. Foods are drained on a rack or paper towels to remove excess fat.

Safety and oil management are important: avoid water contact, monitor for smoking, and use a splatter guard if needed. Oil can be strained and reused after cooling, stored in a container away from light and heat.

Shallow frying is distinct from deep-frying, which fully submerges food in oil, and from pan frying, which uses more oil and relies primarily on the pan for cooking heat. It is commonly used for items such as fish fillets, cutlets, schnitzel, potato fritters, and vegetable croquettes.