Shallow Fry

Shallow frying is a cooking method in which food is cooked in a moderate depth of hot fat, usually enough to come partway up the sides of the item. The food is typically turned during cooking so both sides brown. It is different from deep-frying, where food is fully submerged in hot oil.

How to shallow fry

1. Choose a pan wide enough to hold the food in a single layer without crowding.
2. Add enough suitable cooking oil or fat to reach roughly one-third to halfway up the sides of the food, depending on its thickness.
3. Preheat the fat to the temperature specified by the recipe, commonly around 160–180°C for many breaded or battered items.
4. Lower the food carefully into the pan, laying it away from you to reduce splashing.
5. Cook until the underside is evenly browned, turn once where practical and finish cooking through.
6. Drain on a rack or absorbent paper and season as required.

Foods commonly shallow-fried

Examples include schnitzel, fish cakes, fritters, croquettes, breaded fish, eggplant slices and certain potato preparations. The method is useful when a food needs a crisp, browned exterior but does not need to be fully submerged in oil.

Shallow frying versus sautéing and deep-frying

• Shallow frying: uses a deeper layer of fat than a typical sauté, and the food is often turned to brown both sides.
• Sautéing: generally uses a thin film of fat and frequent movement or tossing to cook relatively small pieces quickly.
• Deep-frying: fully submerges the food in hot fat, promoting more uniform contact around the item.

Common mistakes

Oil that is too cool can produce greasy food because cooking takes longer and the coating may absorb more fat. Excessively hot oil can burn the exterior before the centre cooks. Crowding the pan lowers the oil temperature and encourages steaming rather than browning.

Chef’s tip: Work in batches, maintain the oil temperature and use a thermometer where appropriate. Drain fried food on a rack when possible so steam does not soften the crisp underside. Follow safe handling practices for hot oil and verify the centre of foods that require a specific cooking temperature.