Shallow frying is a cooking technique that involves cooking food in a small amount of hot oil or fat, typically in a frying pan. This method allows the food to develop a crispy exterior while remaining moist inside. Common foods that are shallow-fried include potatoes, fish, and chicken. To shallow fry, the oil is heated to a specific temperature, usually between 350°F to 375°F (175°C to 190°C). The food is then added to the pan, ensuring it is partially submerged in the oil. This technique is quicker than deep frying and uses less oil, making it a popular choice for home cooks.