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To cook food in a hot fat over moderate to high heat. Deep-fried food is submerged in hot, liquid fat. Frying or sautéing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods.

  1. Fry n. – A special occasion at which fried foods are served, such as a fish fry.
  2. The young of fish.
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