Shallow Frying

Shallow frying has long been recognized as a particularly English form of cooking, and is the only culinary accomplishment of many people. It is successful for bacon, egg, and sausages, in spite of the fact that bacon is often improved in flavour by grilling. But it is not so effective for frying flat fish, where there is a risk of mutilation in turning them over. Lamb or mutton chops are better grilled or cooked in earthenware in the oven than in a frying-pan where they are subjected to only partial heat. Liver is an exception, provided the pan is very hot, the liver is seasoned, and the amount of oil or butter used is very small. Effective frying must take place at the same intensity of heat as grilling heat. At such a heat when the pan is very hot indeed, a steak can be adequately cooked, liver can be browned outside and remain tender within, pancakes can be tossed, and omelettes can be achieved with the proper rapidity.