Battered fish pieces fry in bubbling oil in a clay pot, a hand lifts out golden pieces with a woven bamboo strainer, a plate is piled with fried fish beside a sprig of coriander, and a small bowl holds dipping sauce.
Crisp from hot oil
Introduction
Cooking food submerged in plenty of hot oil until crisp and golden.
Deep-frying is the method of cooking food submerged in plenty of hot oil, usually divided into soft-frying and dry-frying, in which soft-fried food is first coated in a starch batter and dry-fried food is seasoned and put straight in. It leaves the outside crisp, and a batter coating forms a crisp protective layer on the food. Fried food is often eaten with a dip or cooked on with other ingredients into a dish. Pan-frying in a little oil belongs to Pan-Frying and Griddling, and quick stir-frying to Stir-Frying.