Browse 8 recipes collected around pan fried.
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◷ 86 minmedium
Thinly sliced beef marinated with pear, soy and sesame, then seared in eight small batches for tender folds and browned edges. Served with softened onion, spring onions, sesame seeds and steamed rice.
Oct 16
◷ 44 mineasy
Golden pan-fried potato gnocchi sit over a light roasted-pepper sauce, with torn burrata and fresh basil. Keeping the sauce underneath preserves the crisp edges and soft potato centres.
Oct 15
◷ 47 mineasy
Golden, cornflour-coated tofu gets a thin, sticky gochujang glaze, balanced by cool sesame cucumber and plain short-grain rice. Glaze just before serving to preserve the crisp edges.
Oct 13
◷ 55 minmedium
Golden, turmeric-marinated fish with a moist, flaky centre, generously wilted dill and spring onions, soft rice noodles, lime–fish sauce dressing and crunchy roasted peanuts.
Oct 7
◷ 47 mineasy
Creamy aubergine with browned edges, springy wheat noodles and a glossy chilli-crisp, soy and rice-vinegar sauce. A little chilli crisp added at the table keeps its crunch.
Oct 5
◷ 47 mineasy
Beef köfte seasoned with grated onion, cumin and parsley, bound with breadcrumbs and pan-fried until browned and juicy. Serve these small, oval patties with creamy garlic yogurt.
Oct 2
◷ 40 minmedium
These Peruvian-inspired chicken and vegetable dumplings feature a flavorful filling of spiced ground poultry and seasonal produce. The dumplings are pan-fried to a golden crisp, offering a satisfying weeknight meal with familiar cooking techniques and a nod to traditional Peruvian flavors.
Jan 2
◷ 55 minmedium
These dumplings celebrate the flavors of a classic Filipino vegetable medley called Pinakbet, wrapped in tender dumpling skins and filled with a savory pork mixture. Pan-fried to a golden crisp and served with a simple vinegar dipping sauce, they offer a comforting, approachable weeknight meal highlighting seasonal produce.
Nov 6Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 29 minutes. Cooking takes 57 minutes. Allow 86 minutes in total. Makes 4 servings. Key ingredients: raw, trimmed whole-cut sirloin or rib-eye, Asian pear or firm, ripe Conference pear, peeled and cored weight, light soy sauce, caster sugar, garlic, peeled weight. Equipment: Sharp knife and raw-meat chopping board, Fine grater, Mixing bowl and cover, Sieve for rice, 1.5–2 litre saucepan with a close-fitting lid, Heavy 28–30 cm frying pan with a flat cooking base at least 24 cm across, Colander and bowl for draining beef, Measuring spoons, including a ½ teaspoon measure, Separate utensils for raw beef and cooked food, Clean heatproof bowl and loose cover for cooked beef and onion, Fine-tip food thermometer.
Kitchen tip: Judge capacity by the flat pan base, not its rim diameter. Keep the slices flat with visible gaps; a smaller base needs more than eight batches.
Preparation takes 12 minutes. Cooking takes 32 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: chilled potato gnocchi, uncooked weight, suitable for pan-frying without boiling, jarred roasted red peppers in brine or vinegar, olive oil, garlic, water. Equipment: 28 cm non-stick frying pan, Lid suitable for the 28 cm frying pan, needed only for the optional steam-softening troubleshooting technique, Approximately 1-litre saucepan with lid, Stick blender and tall heatproof blending vessel, Shallow metal oven tray, Spatula, Sieve or colander, Kitchen scales and measuring spoons.
Kitchen tip: The schedule allows 10 minutes per frying batch. Follow your gnocchi packet if it specifies a different direct-frying time, and allow longer if the centres remain firm.
Preparation takes 21 minutes. Cooking takes 40 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: firm or extra-firm tofu, drained weight before pressing, short-grain white rice, dry weight, water for the rice, cornflour, divided into two 12.5 g portions, rapeseed or sunflower oil, divided into two 15 ml portions. Equipment: 28 cm non-stick frying pan, 1.5–2 litre saucepan with a tight-fitting lid, Two hob rings, Fine sieve, Clean kitchen cloths or kitchen paper and a modest weight for pressing tofu, Chopping board, knife and fine grater, Bowls for glaze, dressing and coating, Fish slice or silicone spatula, Rack or uncovered plate for fried tofu, Measuring jug and kitchen scales.
Kitchen tip: A 28 cm pan accommodates two batches comfortably. A smaller pan needs three batches and additional frying time; crowding makes the tofu steam.
Preparation takes 32 minutes. Cooking takes 29 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: firm white fish fillets, such as cod, haddock or pollock, ground turmeric, fresh ginger, garlic, fish sauce. Equipment: 28–30 cm deep frying or sauté pan, 4 litre saucepan and colander, or a heatproof soaking bowl if required by the noodle packet, Non-reactive marinating bowl, Small dressing bowl, Separate raw-fish and ready-to-eat preparation boards and utensils, Broad fish slice and clean holding plate, Kitchen scales and measuring spoons, Four serving bowls, Food thermometer, optional.
Kitchen tip: Read the noodle packet first. A longer soaking or cooking method changes when you need to start the water; do not shorten it to match the fish.
Preparation takes 13 minutes. Cooking takes 35 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: raw aubergine, trimmed weight (about 2 medium), dried plain medium-width wheat noodles, neutral oil, such as rapeseed oil, water, water for cooking the noodles. Equipment: Deep 28–30 cm frying pan with a close-fitting lid, Saucepan of at least 3 litres, Colander, Measuring jug, Small mixing bowl, Broad spatula or tongs, Plate for the cooked aubergine, Knife and chopping board.
Kitchen tip: If 250 g aubergine will not fit in a single layer, use three batches and divide the measured frying oil and steaming water between them. Allow extra cooking time.
Preparation takes 25 minutes. Cooking takes 22 minutes. Allow 47 minutes in total. Makes 4 servings. Key ingredients: ground beef, preferably 15–20% fat, onion, peeled, fine plain dried breadcrumbs, flat-leaf parsley leaves, ground cumin. Equipment: 28 cm (11-inch) heavy frying pan, Large mixing bowl, Small bowl, Box grater, Fine grater or garlic press, Clean kitchen towel, Knife and cutting board, Kitchen scale and measuring spoons, Spatula or tongs, Instant-read food thermometer, Plate for shaped raw köfte, Separate clean serving plate.
Kitchen tip: Keep the patties evenly thick so they finish cooking at a similar time.
Preparation takes 25 minutes. Cooking takes 15 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: ground chicken, carrot, finely diced, red bell pepper, finely diced, zucchini, finely diced, garlic, minced. Equipment: mixing bowl, skillet or frying pan, spatula, knife, cutting board, measuring spoons.
Kitchen tip: Make sure not to overfill the dumplings to avoid bursting during cooking.
Preparation takes 40 minutes. Cooking takes 15 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: pork mince (ground pork), bitter melon, deseeded and finely chopped, eggplant, finely diced, okra, finely chopped, string beans, finely sliced. Equipment: large mixing bowl, knife, cutting board, non-stick frying pan or skillet, spatula, small bowl.
Kitchen tip: Ensure pork is cooked to a safe internal temperature of 74°C (165°F).