Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate).
There are four methods of frying using a shallow amount of fat or oil.
Examples of foods which you might choose to cook by shallow frying:
Eggs, e.g. omelettes;
Fish, e.g. sole, plaice, trout, cod, herring;
Meat, e.g. lamb noisettes, kidneys, beef Stroganoff;
Poultry, e.g. chicken saute chasseur, chicken parmentier;
Vegetables, e.g. onions, cauliflower, chicory;|
Potatoes, e.g. saute, byron, macaire;
Sweets and pastries, e.g. jam omelette, pancakes;
Savouries, e.g. croque monsieur.
Summarised and reproduced with permission from Hodder & Stoughton
Full text available in Practical Cookery by Cesarani, Kinton & Foskett.