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In the South, “frying” does not mean grilling, pan-broiling, sautéing, browning, or even stir-frying. Southern frying is simply the age-old technique whereby foods are or is not battered or breaded and either submerged in hot, liquid fat and deep-fried, or shallow-fried in less fat.
The goal of each method is to produce food that is usually fully set or golden brown and crispy on the surface, moist on the inside, not at all greasy, and utterly delectable.
In this book, “deep frying” signifies more than 1 inch of hot cooking fat, whereas “shallow frying” implies less than 1 inch of fat. Whichever method is used, the cooking techniques are basically the same, with certain guidelines that should always be