Pan-frying allows food to be cooked in a minimum of  fat. As mentioned earlier, for best results it is important to use the right size pan, for if you cook a small piece of meat in a large pan, the fat around meat will burn. A few points to remember:
•    Use oil (olive, cold-pressed or other polyunsaturated) rather than margarine or butter
•    Brush the pan with oil rather than pouring it, and you will cut your oil consumption by at least half.
•    Wait till the oil is hot before you start cooking.
•    Never allow the oil to burn.
•    Dry ingredients well before pan-frying, as moisture or juices create steam and lower the temperature the oil.
•    Trim fat from all meat before pan-frying.
•    Avoid pan-frying cuts of meat thicker than 3 cm.

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