How to Fry Meat

For the purposes of this website, I have lumped deep frying and pan frying together in the same category. I have done this not because they are the same but because they are similar. Pan frying is cooking meat partially submerged in fat. And deep frying is wholly submerged in the fat. In pan frying, the meat comes into contact with the pan surface, creating more caramelization and potent flavor. In deep frying, the meat never comes in contact with a heating surface. The meat is cooked evenly over the entire outside. I love to pan fry stuff, but I kinda shy away from deep frying. Too many years at the fry station. Plus, I hate the way it stinks up the whole house. But nevertheless, fried chicken, fish and chips, and French fries rule.

Tools for Frying

1. Deep fryer: Either this or a stove-top variety; I am betting these work better.
2. Frying pan: This All-Clad pan works really well for pan frying.
3. Nonstick pan: If you prefer nonstick.
4. Cast iron skillet: Quite possibly the best way to pan fry.
5. Spatula: Make sure to use a high-temp plastic one with the nonstick pan.
6. Spring-loaded tongs: Always a handy item, but don't dip them in the fryer.