Food Preparation: Frying

There are three basic methods of frying:

Pan frying, also known as sautéing, uses a small amount of melted shortening or oil—just enough to cover the bottom of the pan.

Shallow frying uses enough melted shortening or oil to partially cover the food.

Deep frying completely covers or submerges the food in melted shortening or oil.

Although most foods can be fried using any of the three methods, the following table indicates the foods most typically prepared with each method.

	Pan frying	Shallow frying	Deep frying
Food	Lean tender meats such as liver, veal, or steak; tender vegetables such as onions; dessert pancakes	Shrimp, chicken, and other small pieces of food, including vegetables such as potatoes	Shrimp, chicken, cutlets, vegetables such as potatoes, onion rings, eggplant; fritters or doughnuts
Equipment	Heavy fry pan or electric skillet	Heavy fry pan or electric skillet	Medium to heavy weight 8-10" wide by 4-6" deep saucepan, or electric deep fryer
	Spatula or tongs for turning food	Spatula or tongs for turning food	Frying basket; tongs or slotted spoon
		Special frying thermometer	Special frying thermometer or temperature control
Amount of melted shortening or oil	Enough to cover bottom of frying pan: 8" diameter = 1/4 cup 9" diameter = 1/2 cup 10" diameter = 2/3 cup 12" diameter = 1 cup	Enough to partially submerge food; 1/2 - 1"	Enough to fill a 4-6" deep saucepan half full, or a deep fryer within 1/2" of the fill mark
Procedure	Heat shortening/oil to 365°, a medium heat; place food in pan	Heat shortening/oil to 365-375°, a medium-high heat; place food in pan	Heat shortening/oil to 365-375°, submerge food, cook until golden brown and done
	Turn when nicely browned, complete cooking and browning on other side	Turn when brown; complete cooking and browning on other side	Remove food from fryer
	Drain food on paper towel	Drain food on paper towel	Drain food on paper towel
	Serve immediately	Serve immediately	Serve immediately

Food Preparation