From my perspective, deep frying is superior over shallow frying in all aspects. When you shallow fry, you have uneven cooking due to having less oil in the pan; more splatters; coatings are more likely to come off because of the close contact with the food and pan; and the food stays in the cooking environment for a longer amount of time, which usually means moisture loss. Is there any situation where shallow frying would actually be better than deep frying? This is a question of curiosity btw, not to stir up any controversy.
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