Shallow-fry

Shallow-frying is a cooking method in which food is fried in a relatively small amount of hot fat or oil, typically in a pan or skillet. The food is partially submerged, with the lower part cooking in direct contact with the heat source, while the upper part is cooked by the hot fat or oil and its vapor. This method provides a quick, even cooking, with the exterior of the food often becoming crisp and browned. It sits between deep-frying, which uses a greater volume of oil, and pan-frying, which generally uses even less. Proper temperature control is key to avoid burning or undercooking.

Shallow-fry meaning with examples

• I decided to shallow-fry the chicken cutlets. I heated some olive oil in the pan and gently placed each piece inside. The sizzling sound made my stomach grumble, anticipating the crunchy coating that would develop. After just a few minutes on each side, they were golden brown and cooked through, ready for the family's dinner.
• For a quick and easy lunch, I chose to shallow-fry some tofu. I sliced it into cubes, and lightly tossed it in cornstarch. The little cubes then went into a hot pan with a small amount of sesame oil. After browning all sides, a delicious snack was ready.
• The recipe called for the fish to be shallow-fried. The fish was dusted with flour, then carefully lowered into the hot, shallow oil in a pan. I waited for the sides to turn to a beautiful gold. The cooking was quick and the fish was delicate, delicious and flaky.
• Wanting to prepare a flavorful meal quickly, I chose to shallow-fry some pork medallions. I first seasoned them with herbs. The heated pan held a minimal amount of oil. Turning the meat frequently assured perfect browning all around. This cooking method was perfect.
• The recipe instructions stated to shallow-fry the vegetables before adding them to the stew. I quickly heated some oil in a large pan, tossed in the sliced bell peppers, onions, and zucchini. Once the vegetables were lightly browned and softened, I added them to the simmering broth.