Pan-frying shares characteristics with both sautéing and deep-frying. It is a dry heat cooking method in which heat is transferred from the pan to the food by conduction, using a moderate amount of fat (ie more than frying; less than deep frying). Heat is also transferred from the hot fat to the food by convection. Pan-fried foods, such as eggplant slices or chicken bone-in pieces, are usually coated in breading. It forms a seal that keeps the food moist and prevents hot fat from seeping into the food and turning it greasy.
To fry foods properly, first heat the fat in a sauté pan. Use enough fat so that when cooking, the fat is reduced by one-third to one-half. The fat should be at a temperature slightly lower than that used for frying. It should not be smoking but should be hot enough that when the food is added it bursts with the rapid vaporization of moisture and sizzles. If the temperature is too low, the food will absorb more fat. If it’s too high, the food will burn on the outside before the inside is fully cooked.
When the food is browned on one side, use a fork or tongs to pierce it without piercing it. Always keep food away from you to avoid burns from any grease that splatters. When the food is fully cooked, remove it from the pan, drain it on absorbent paper, and serve immediately. Pan-frying adds a lot of fat to food. Healthy alternatives to pan-frying include roasting and oven-frying.
How to Pan-Frying Foods
- Cut, pound, or otherwise prepare the food to be pan-fried; then bread, batter, or flour it as desired.
- Heat a moderate amount of fat or oil in a heavy pan—usually enough to cover the item one-third to halfway up its sides.
- Add the food to the pan, being careful not to splash the hot fat.
- Fry the food on one side until brown. Using tongs, turn and brown the other side. generally, pan-fried foods are fully cooked when they are well-browned on both sides.
- Remove the food from the pan and drain it on absorbent paper before serving.
