How is food prepared when it is fried?

Frying involves cooking food in hot fat, typically oil, which allows for the food to develop a crispy exterior while remaining moist inside. This cooking method is characterized by its high heat and the use of fats, which can be either deep frying, where the food is fully submerged, or pan frying, where it is cooked in a smaller amount of oil. The hot fat quickly cooks the food's surface, creating a brown crust and unique flavors through the Maillard reaction.

Boiling water, dry heat in an oven, and steaming represent completely different cooking techniques that do not involve the use of fat. Boiling utilizes water to cook food, while dry heat in an oven employs air circulation without moisture. Steaming involves cooking with vapor, which doesn't create the desired texture and flavor profile associated with fried foods. Therefore, cooking in hot fat is the defining method for frying.