"Pan Fried"?

It's one of those fancy descriptions they stick on a posh menu, liked 'fresh', or coulis or jus or quinelle etc etc.

Basgetti

I think pan fried generally means quickly.

I have seen traditional liver and bacon described as pan fried. Came with the usual onions and gravy.

Deep frying is something entirely different. I have never come across shallow frying. I would assume that was just normal frying. I have always been minimalist with the frying medium, whether oil or fat. Never more than a tablespoon of frying medium, not matter what the dish.

Deedaa

While we are pan frying lets talk about Sea Bass. In this country all Bass comes from the sea. It's just Bass.

😁 it was good anyway.

“Bass” typically refers to wild-caught bass, landed locally — often by line or net — and sold fresh. It’s a seasonal, premium product with superior texture and a cleaner, more delicate flavour.
“Seabass” usually refers to farmed fish, often raised in the Mediterranean. While still delicious, farmed seabass has a slightly softer texture and a richer, more oily flavour profile.

While we are pan frying lets talk about Sea Bass. In this country all Bass comes from the sea. It's just Bass.

😂
It might be next week!

I thought pan fried was introduced to dress up the “unhealthy” connotations of anything fried.
Could have been car-bonnet fried, but it isn’t hot enough often enough in the UK.

I think pan fried generally means quickly.

Thank you Aunty for making me smile. I’ve had an awful day and you’ve cheered me up

I add a bit of water to pan fry turkey steaks rather than oil or butter

although all seed oils are to be avoided

That isn't true although it does do the rounds on social media.

www.bhf.org.uk/informationsupport/heart-matters-magazine/news/behind-the-headlines/seed-oils

In fact, many people believe now that fats such as butter, grass-fed dripping etc are better for you in moderation.

I heat olive oil 😲

But not so it smokes.

I'm going to airfry my dinner!

I have always thought that pan-frying was a technique that used hardly any oil - just enough to prevent the food from sticking to the pan as opposed to other types of frying that half-immerse the food or immerse it completely in oil. Just done a wikipaedia check and it says more or less that - only enough oil to lubricate the pan - different from shallow-frying and deep-frying. So if your local restaurant specifies 'pan-fried' you're on to a winner - although all seed oils are to be avoided and olive shouldn't be heated - so that leaves only coconut. That's the question to ask the chef.

Its a way of gingering up the simple word 'fried' to make you think that the person ut the back with the frying pan trying to convince you they are doing something to your food that is more than just frying.

It isn't. the food is simply being fried. When ever I see it on the menu a deliberately read it to myself leaving the word 'pan' out.

AuntieE

On the pedantic note, it is actually possible to fry suitable foodstuffs in a cast iron pot, or on an army spade over a camp fire, or on any suitable piece of metal over a fire.

Not that I suppose for a minute that the firms packaging food, or the restaurants selling it, have ever thought of the above methods of cooking.

That made me smile

On the pedantic note, it is actually possible to fry suitable foodstuffs in a cast iron pot, or on an army spade over a camp fire, or on any suitable piece of metal over a fire.

Not that I suppose for a minute that the firms packaging food, or the restaurants selling it, have ever thought of the above methods of cooking.

I always imagine it as one word, and the name of Siegfried's younger chef brother in a mercifully lost Wagner opera.

monami

dickens,, spot on, like the word artesan

I think it’s artisan not to be confused with Artesian wells etc

Neilspurgeon0

Like grass-fed beef. Something I definitely have a bit of a BEEF about myself !!

Grass-fed , ie in pastures where they can roam and graze, as opposed to living in barns eating cattle cake?
Like free range hens as opposed to battery.
It’s not all a load of flannel.

Like grass-fed beef. Something I definitely have a bit of a BEEF about myself !!

I shall pan fry the sea bass this evening 😀

dickens,, spot on, like the word artesan

absent

Or even opposed to deep-fried.

I think pan- fried predates air fryers and restaurants would be unlikely to use those.
Yes it’s pretentious and meant to sound like the antithesis of your greasy spoon, but as an alternative to deep- fried, it makes sense.
As Absent an experienced and published cookery writer has rightly pointed out.

And what about everything being “crispy” . Whatever happened to common or garden “crisp”?

Dickens you are right it’s just a popular use of words to sound superior and make the item sound more professional and above the average persons vocabulary
A load of guff in other words