Shallow frying

Triangular slices of tofu being shallow-fried in rice bran oil

Shallow frying is an oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat and fish, and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow-fried foods are often battered. It is a high-heat process, promoting browning and, in some cases, a Maillard reaction. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first, since this side will be better browned.

References

• Martha Stewart: How to fry
• How to Shallow Fry Fish
• Shallow frying

Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Radiation Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Low heat Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing Indirect heat Bain-marie (Double boiling) Double steaming Steaming
Fat-based	High heat Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing Low heat Gentle frying Sweating
Mixed medium	Barbecuing Braising Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Thermal cooking
Non-heat	Curing Fermenting Pickling Souring
See also	List of cooking appliances Outdoor cooking Food preparation Food preservation Food safety
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