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Josceline Dimbleby

Shallow Frying

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

For shallow frying use vegetable oil or concentrated butter for cooking or make your own clarified butter. Both butters are good to use because they have no sediment to burn, while ordinary butter is unsuitable unless it is mixed with oil.

Use any thin fillet offish, preferably skinned, or cut across into strips for goujons. A crisp homemade breadcrumb coating, ideal for shallow frying, is delicious and quite simple. Prepare three plates – one with seasoned flour, another with beaten egg and the third with dried breadcrumbs.

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