Shallow fry cooks food with intense heat burnt into it’s inner layers of the food cooked, from its tension packing exterior. It is also a variation of pan fry basics.

Begin by inducing convection of heat to a frying pan, with it, set at medium high for two to three minutes.

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Mean while with this time, batter the food to shallow fry with a cooking spatula or with clean hands. Albeit with cuisine, vegetables can also be shallow fried.

Once in tandem with time of the heated frying pan, and both, set aside and ready of the food to be cooked. Proceed to add cooking oil into the frying pan, such is enough to fill and cover the base of the pan, with maneouver of it to spread the oil evenly over its base, in a thin layer.

Resume to set the frying pan back on it’s convection of heat, still burnt at medium high, and wait a minute or less for the cooking oil to heat.

Test the cooking oil if it is heated by sticking a piece of cutlery or spatula into the oil in the pan, and observe for sizzling bubbles at it’s edges in contact. If not otherwise, wait again a short while and try until otherwise.

The cooking oil is now heated and ready to cook food and shallow fry. Reduce the convection of heat to the frying pan to liking. Place the food to be cooked gently into the frying pan, at distance close enough to the heated surface of the pan. So not, to splutter any cooking oil and burn any hands.

Finally, be sure never to overcrowd food in the frying pan, to leave ample convection of heat in the pan for food to cook well and properly.