Shallow Frying

Shallow frying is a hot oil cooking technique in which food is cooked by partial submersion in hot oil, generally used for portion-sized cuts of meat and fish, potatoes, fritters and some vegetables. It sits between the two other main frying methods: deep frying, which uses enough oil to fully submerge the food, and pan frying, which uses only a negligible depth of oil. Because the food is only partly immersed, it must be flipped partway through cooking, and some cooks recommend cooking the side meant for presentation first.