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Home » Consumer Information » Whats Cooking » Cooking Guidelines For Meat » Frying
FRYING
Frying is to cook by total (deep) or partial (shallow) immersion in fat which is heated to between 145-220°C (300-425°F). Meat is generally shallow fried. Alternatively, meat can be dry or stirfried.
Suitable Cuts
Beef: Steaks (sirloin, rump, fillet, flashfry, minute), Burgers, Sausages.
Lamb: Neck Fillet, Cutlets, Chops (loin, chump, double loin), Steaks (double loin, leg), Liver, Kidney, Burgers, Sausages.
Tips
Dry the meat on kitchen paper prior to cooking to prevent spitting when adding to the oil. When shallow frying heat the oil on a moderately high setting, add meat and seal both sides. Turn the heat down to a moderate setting and cook for the remainder of the cooking time. Unsaturated oils, such as sunflower are ideal, 15ml (1tbsp) should be sufficient for shallow frying. Olive oil may be used to give a continental flavour to dishes (however, it cannot be heated to such high temperatures as some oils). A splatter guard is useful for preventing hot oil spitting out of the pan. Drain the meat on kitchen paper prior to serving to remove excess oil.
Cooking Times
Shallow frying times vary considerably according to the thickness of the meat and the degree of cooking preferred.
Beef
| Type of Meat | Approximate Thickness | Approximate Time for Each Side |
| Steaks (sirloin or rump) | 2cm (¾") | Rare – 2 ½ mins
Medium – 4 mins
Well Done – 6 mins |
| Steaks (fillet) | 2-3cm (¾-1¼") | Rare – 3-4 mins
Medium – 4-5 mins
Well Done – 6-7 mins |
| Flashfry Steaks | 1-2cm (½-¾") | 2-4 mins |
| Minute Steak | 1cm (½") | 1 minute |
| Burgers | 1-2cm (½-¾") | 4-6 mins |
Lamb
| Type of Meat | Approximate Thickness | Approximate Time for Each Side |
| Neck Fillet, sliced | 1-1.5cm (½-?") | 2-4 mins |
| Cutlets | 2cm (¾") | 4-6 mins |
| Chops (loin, chump) | 2cm (¾") | 6-8 mins |
| Steaks (double loin, leg) | 1-2cm (½-¾")2cm + (¾"+) | 4-6 mins6-8 mins |
| Double Loin Chops | 2-3cm (¾-1¼") | 8-10 mins |
Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.
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