Although most foods can be fried using any of the three methods, the following table indicates the foods most typically prepared with each method.
| |
Pan frying |
Shallow frying |
Deep frying |
| Food |
Lean tender meats such as liver, veal, or steak; tender vegetables such as onions; dessert pancakes |
Shrimp, chicken, and other small pieces of food, including vegetables such as potatoes |
Shrimp, chicken, cutlets, vegetables such as potatoes, onion rings, eggplant; fritters or doughnuts |
| Equipment |
Heavy fry pan or electric skillet |
Heavy fry pan or electric skillet |
Medium to heavy weight 8-10" (20 - 25 cm) wide by 4-6" (10 – 15 cm) deep saucepan, or electric deep fryer |
| |
Spatula or tongs for turning food |
Spatula or tongs for turning food |
Frying basket; tongs or slotted spoon |
| |
|
Special frying thermometer |
Special frying thermometer or temperature control |
| Amount of melted shortening or oil |
Enough to cover bottom of frying pan:
8" (20 cm) diameter = 1/4 cup (50 mL)
9" (23 cm) diameter = 1/2 cup (125 mL)
10" (25 cm) diameter = 2/3 cup (158 mL)
12" (30 ml) diameter = 1 cup (250 mL) |
Enough to partially submerge food; 1/2 - 1" (1.3 – 2.5 cm) |
Enough to fill a 4-6" ( 10-15 cm) deep saucepan half full, or a deep fryer within 1/2" (1.3 cm) of the fill mark |
| Procedure |
Heat shortening/oil to 365°F (185°C), a medium heat; place food in pan |
Heat shortening/oil to 365-375°F (185-190°C), a medium-high heat; place food in pan |
Heat shortening/oil to 365-375°F (185-190°C), submerge food, cook until golden brown and done |
| |
Turn when nicely browned, complete cooking and browning on other side |
Turn when brown; complete cooking and browning on other side |
Remove food from fryer |
| |
Drain food on paper towel |
Drain food on paper towel |
Drain food on paper towel |
| |
Serve immediately |
Serve immediately |
Serve immediately |
