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One of the correct ways to pan fry is to
assemble all ingredients and preparations together like breading, batters,
other coatings, oil, stuffing, marinades and others. Cut the food you are
pan-frying into an appropriate size. A whole chicken, for instance, may be
cut into eighths. Pork loins can be made into cutlets, which are pounded
to an even thickness. Zucchini, eggplant and green tomatoes are usually
sliced. Trim away any fat and gristle on the meat. Remove the skin and
bones for poultry and fillets of fish, if necessary or desired.
Items for standard breading include flour
(with seasoning added if desired), milk and/or beaten eggs and bread
crumbs. Batter, such as beer batter, are prepared according to the formula
or recipe being used. They should be held at the correct temperature, if
they are made in advance. Refer to the recipes for guidance.
The oil for pan-frying should have the
ability to reach high temperatures without breaking down or smoking.
Vegetable oils, olive oil and shortenings are all appropriate. Rendered
animal fats have a place in certain regional and ethnic dishes. You should
understand that many people have not grown up with these dishes on their
daily table, however. Today's guest may find chicken fried in lard a taste
that is too heavy. Oils with particular flavors, especially olive oil or
rendered bacon, pork, or goose fats, should be selected with an
understanding that they will have an influence on the flavor of the
finished dish.
Filling, stuffing, or sauces are all
commonly a part of the pan frying technique. Some dishes will call for a
sauce to be made separately. At least one classic dish, the gravy for
southern fried chicken, is made directly in the pan used to fry the food.
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