Not exact matches
It's
not like I'm going to make this dish weekly... I'll probably follow all the the same steps but
fry the shrimp in a
shallow amount of oil in a
frying pan.
I don't have a deep fat
fryer so I
shallow fry in a pan for a few mins to brown the breadcrumbs then transfer to the oven to cook through.
Yes, it is but in my opinion, the results as
not as nice as when it's
shallow fried.
I don't recommend
shallow -
frying them as they will absorb much, much more oil that way.
Speaking of traditional, I cooked the shredded meat in a single layer on a baking sheet in the oven, since I just couldn't bring myself to
shallow fry it in lard (although oh my gosh how good would that be??).
Zucchini may
not be the most loved vegetable, but when
shallow -
fried into patties, even kids will go crazy for them.
I just don't deep
fry (or even
shallow fry in 1/4 inch of oil) and set out to find a lower fat way to make something similar.
During the
shallow -
frying of the fish under domestic conditions,
not only do the fish lipids migrate to the
frying oil, the components of the oil are also transferred to the fillet of fish.