HOW TO FRY
FIELD NOTES✳

Pan-frying

The food touches a hot surface with a modest amount of oil. Choose it for thin pieces, eggs, fish, tofu, and anything where direct contact creates a useful crust.

Shallow-frying

Oil reaches partway up the food. It gives breaded cutlets and fritters more even color without filling a pot. Turn carefully and work in batches.

Deep-frying

Food is submerged for fast, all-around cooking. It excels at battered vegetables and doughs, but demands a stable pot, ample headroom, dry food, a thermometer, and a safe plan for cooling oil.

Good frying is repeatable. Start with one small change next time you cook and notice what it does.

← All guides