Shallow frying is a cooking method that involves partially submerging food in hot oil, typically in a frying pan or skillet. This technique allows the food to cook quickly while developing a crispy exterior. Common foods prepared using shallow frying include potatoes, chicken, and fish. To shallow fry, a small amount of oil is heated to the desired temperature, usually between 350°F to 375°F (175°C to 190°C). The food is then added to the hot oil, cooking on one side before being flipped to ensure even browning. This method is often preferred for its simplicity and ability to enhance flavors.