Shallow frying

Technique

Shallow frying is a medium-high to high heat process, typically conducted at temperatures between 160 and 190 degrees Celsius, though it can be done at 150 degrees for longer periods. The high heat promotes protein denaturation and browning, including the Maillard reaction. Because food is only partly submerged, it must be turned during cooking, and some cooks recommend cooking the presentation side first.

Dishes

Foods for shallow frying are often coated with batter, breading, or flour, a step known as breading, crumbing, velveting, or dredging. These starchy coatings, high in amylose, become rigid and porous when heated in oil. This rigidity helps retain moisture and creates a desirable crispiness, enhancing palatability.

Health

The health effects of shallow frying have been studied. One study found that shallow frying fish caused higher thermo-oxidation than microwave cooking. Oils such as margarine and virgin olive oil oxidize and destabilize substantially during shallow frying, especially compared to baking, leading to degradation of heat-sensitive nutrients and loss of antioxidant properties. However, shallow frying may be a healthier alternative to long-term deep frying, as fat-soluble vitamins and fatty acids show greater stability.

Despite being less intense, shallow frying shares adverse effects with deep frying: oil absorption rates are similar, so it is not better for calorie control. Both shallow and deep frying similarly increase acrylamide content in potatoes and grains, whereas roasting keeps acrylamide lower despite higher temperatures. The danger of dietary acrylamide is controversial, but the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives concluded it is a human health concern.

Blanching, pre-soaking in distilled or acidulated water, and lowering frying temperature can partially reduce acrylamide formation.