Pan Frying Technique

Pan frying is a technique used for frying chicken and fish etc.  This is a frying technique which uses less oil while frying. What we usually do is that while frying we immerse the item into oil and the oil is used to cook the item from all sides.

In panfrying, the food item touches the bottom of the pan and the oil level will not be more than half the height of the item fried. We take a shallow fry pan and add a layer of oil in that pan covering the bottom of the pan. Then when the oil gets hot put in Chicken piece or fish slice. The oil will cook the bottom portion first, bringing it to a golden colour with a crispy bottom. Then we flip the food item and then cook the other side also till we get the uniform colour.

This method is known as Pan frying or shallow frying in a fry pan. The oil content is less. Marinated Chicken and fish can be fried like this. After removing the item from the pan, leave it on the kitchen towel or a paper napkin to drain the extra oil.  Cutlets can also fried this way or on a Non stick dosa tava with very less oil.