Cooking with oils

Survivor1997

I pan fried some breaded tilapia for dinner. I simply have to have it crispy (I know, I'm weak), so I cooked it in about a tablespoon of canola oil.

I read at a different site that one can assume about 10% of the oil is absorbed by the food when frying. There was plenty of oil left in the skillet. So short of measuring what's left over, is there a general rule that can be applied?