Tips On Pan-Frying

What Is Pan-Frying?

• Pan-frying (shallow frying) is a fast cooking method for small, tender cuts in a pan containing a small quantity of hot fat, oil, butter or clarified butter. This may be done in a frying pan, sauté pan, bratt pan (commercial cooking pan; electrically heated with lid, similar to electric frypan) or wok. The pan is not covered during frying.

• Sautéing and stir-frying are variations on this method.

Tips On Pan-frying

• Even thickness - for even cooking, ensure meat is of even thickness. Some cuts (e.g. lamb cutlets, schnitzels) can be batted out or lightly pounded with a meat mallet to flatten slightly. First cover meat with plastic wrap to prevent mallet sticking to it.

• Dry meat surfaces - pat meat dry before frying. Wet meat will not brown well. Drain marinated meat well before frying then blot dry with paper towels. When pan-frying thin slices or strips of beef or lamb a protective coating keeps meat moist and aids browning. Coat with flour or flour/spice mixture immediately before cooking. Some other coatings are cornflour, pea flour, beaten egg or egg whites and breadcrumbs.

• Pan size - use a suitably wide pan so meat is not crowded during cooking. Too much meat added to a small pan reduces temperature and slows cooking.

• Temperature control - for frying, use clean, fresh fat or oil. Heat oil/fat to the correct temperature before putting meat in. It should "haze" or shimmer, not smoke. If oil is too cool, food can absorb it and meat will not brown quickly enough. During frying, adjust temperature to keep heat moderate-to-high so food sears quickly without burning.

• Drain before serving - to keep food crisp after frying, drain it well on absorbent paper. If holding food after frying, use dry heat and keep holding time to a minimum.

Beef cuts suitable for frying

• The tender fine-grained beef cuts of fillet, rib-eye, sirloin, T-bone, rump and seamed rump are suitable for pan-frying.

Lamb cuts suitable for frying

• Cutlets, shortloin and middle loin chops, eye of shortloin, lamb fillet, rump chops and steaks, thick flank and topside steaks, lamb schnitzel and lamb topside or silverside steaks are all good to pan-fry.

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What Is Pan-Frying?