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SHALLOW
FRYING (1 of 6)
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Hospitality
and Catering |
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| Shallow frying or sauté is the cooking of food in preheated shallow fat. Cooking fish by shallow frying applies to many types of fish and range of fish cuts. Shallow frying fish can be used to cook small whole fish, fish fillets and fish cuts. |
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| To
make food safe, palatable, digestible and
to add variety. |
| To
brown food giving it an interesting and
attractive flavour. |
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| The
rapid cooking of shallow fried items causes
almost instant coagulation of surface
protein which helps to retain all the juices. |
| It
also imparts an agreeable colour and flavour
to the food. |
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