[Sca-cooks] Date for battered deep-fried stuff

[Elise Fleming]

Question: Do you consider deep frying to be equivalent to pan frying? 
Other than there being a large amount of oil, etc., what difference does 
it make to the food? There's much evidence for batter-frying foods in a 
"skillet" or frying pan, but is there any for "deep"-frying?

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/