Heat
How to pan-fry (shallow-fry)
Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust.
Step by step
- Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.
- Test it with a corner of the food: it should sizzle right away.
- Lay the pieces in, away from you, leaving space between them.
- Fry until the bottom is golden, then turn once with tongs or a spatula.
- Drain on a rack or paper towels.
How you know it's done
Both sides are evenly golden and crisp and the inside reaches its safe temperature.
Common mistakes
- Oil not hot enough, so the food soaks it up and turns greasy.
- Turning it again and again, which knocks off the coating.
Simmerbee recipes that use it (7)
- Classic Crispy Potato Latkes
- Crispy Chicken Parmesan
- Crispy Pan-Fried Falafel with Tahini Sauce
- Pan-Fried Chicken Katsu
- Roasted Butternut Squash Soup with Crispy Sage
- Sweet Potato and Scallion Latkes
- Takeout-Style Orange Chicken
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I pan fry?”