Foods that are often pan-fried include chicken, potatoes, fish, and pork chops. Because food is not completely covered by the oil during pan-frying, you will need to turn the food after one side is done to allow for even cooking throughout. Pan-frying does use more fat than saute-ing, so it requires longer cooking times and lower heat. Instead, it should be hot enough to sizzle when food is added, usually at 350☏ to 375☏ (177☌ to 191☌). The fat should not be so hot that it smokes. Crumbs can be made from bread, ground nuts, cereal, crackers, or shredded coconut. Q Quickly place the food into a container of dry crumbs and coat evenly.
An egg wash is a mixture of beaten eggs and a liquid such as milk or water.
Immediately dip the food into an egg wash or other liquid. Dredge the food product in seasoned, dry flour by dipping it into the flour and coating it evenly on all surfaces.
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