Pan Frying
Frying food in moderate amount of oil in a shallow pan (halfway up the food, not submerged). Crispier than sautéing, less messy than deep frying.
When to Use This Technique
- Fried eggs and omelets
- Pan-fried fish fillets
- Breaded cutlets (schnitzel, katsu)
- Potato patties and fritters
Temperature Guide
Temperature Range
325-375°F / 165-190°C
Visual Cue
Oil shimmers. Wooden chopstick creates steady bubbles.
Readiness Test
Small piece of breading sizzles immediately and turns golden in 30 seconds
Step-by-Step Instructions
Add oil to cold pan — enough to come halfway up food
Tip
Starting with cold oil helps manage temperature as pan heats
Heat over medium to medium-high until shimmering
Tip
Test with a small crumb — it should sizzle immediately
Coat or bread food evenly, shake off excess
Tip
Thick, uneven breading falls off in the oil and burns
Lay food away from you into oil
Tip
Always away from you to avoid oil splashing toward face
Do not move until a golden crust forms on the bottom (3-5 min)
Tip
Food will stick initially, then release when crust sets
Flip once, cook other side
Tip
For thick items, consider finishing in 375°F oven to avoid over-browning exterior
Visual Cues to Look For
- Steady sizzling throughout cooking
- Golden brown crust visible on cooked side before flipping
- Oil bubbles slow as food cooks through
Equipment Needed
- Large skillet or frying pan
- Enough oil to come halfway up food
- Tongs or spatula
- Thermometer (optional)
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
5-15 minutes
Category
Dry Heat Cooking