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Shallow Fry
Shallow Fry
- Shallow frying uses enough oil to come about ⅓ up the sides of food, requiring turning halfway through cooking. Operating at 320 to 374°F, this technique creates crispy exteriors while cooking food through, using less oil than deep frying. It's ideal for breaded items, fish fillets, and foods that need controlled browning.
Heat oil to proper temperature (350-375°F) before adding food to prevent oil absorption.
Don't overcrowd the pan, which drops oil temperature and causes soggy results.
Use oils with high smoke points like canola, avocado, or grapeseed.
Have food at room temperature to prevent cooling the oil when added.
Place finished items on wire racks to drain excess oil and maintain crispness.
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