Shallow-Frying

Shallow-frying is the slow searing of thick slices or chunks of floured or battered ingredients in hot oil over moderate to low heat. They are spread evenly in the pan, browned on one side, and flipped over to brown on the other side until the center is cooked through. The method is very similar to sauteing. Since the ingredients cannot be disturbed, the sauce is cooked separately and either poured on after the dish is cooked or splashed on the ingredients toward the end of the cooking, over high heat. Sometimes the sauce is served as a dip on the side. The sauces accompanying these firm, crusty ingredients are either thin and spunky or creamy and rich.