Use a wide, uncovered pan because a lid traps the steam so that the food stews or steams instead of frying crisply. Preheat the fat so that the food forms a crisp seal immediately and does not absorb the fat and become greasy. Fry only a little food at a time, and cook meat quickly so that the outside browns all over. Then lower the heat to medium and continue cooking. Some food with a soft texture, such as fish cakes and croquettes, is coated with egg and breadcrumbs to stop it becoming soggy. To keep fried food crisp, drain well on kitchen paper towels and always serve as soon as you possibly can after it has been cooked.