Historically, for frying, metalware is required as the temperature reached by cooking in hot oil generally far exceeds the boiling point of water 100°C (212°F). As such a society needs to attain bronze age metalwork before frying in hot oil becomes a viable cooking method. In the west, frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. The Romans had special cookware, the fretale a special frying pan made of bronze round or oval in shape, with a lip for pouring. Though it must be mentioned here that Romans also had rectangular iron trays with handles for roasting or frying. "Oven-to-table ware," in the form of shallow pans and earthenware dishes was common — these are referred to as patellae and patinae. The fretale with a foldable handle (see image) was part of the field kit for a Roman soldier (see image). Frying may originally have been developed as a way to preserve food, as the frying process sterilises the food then bottling the fried food in the frying oil excludes air and helps prevent decay.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, and deep frying are all standard frying techniques. There are separate entries for stir-frying and deep frying and this page is about shallow frying methods: sautéing, pan frying and shallow frying.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauté pan. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once.

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in preparing fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavour that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan.

Sautéing or sauteing (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ, sɔː-/; from French sauté, French: [sote], 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavour. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably

Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. t is a medium-high to high heat cooking process. Temperatures between 160–190°C (320–374°F) are typical, but shallow frying may be performed at temperatures as low as 150°C (302°F) for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between 177–205°C (351–401°F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.

The alphabetical list of all the frying-based recipes on this site follows, (limited to 100 recipes per page). There are 1142 recipes in total:

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Batinjaan Zalud (Moroccan Aubergine Salad)      Origin: Morocco	Bistec de Higado (Beef Liver Steaks)      Origin: Ecuador	Boxty      Origin: Ireland
Batter-fried Dryad's Saddle      Origin: Britain	Bitter Ballen (Bitter Balls)      Origin: Netherlands	Boxty (Potato Griddle Cakes)      Origin: Northern Ireland
Battered Dandelion Flowers      Origin: Britain	Bitterbal (Meat Croquettes)      Origin: Aruba	Braised Meatballs      Origin: China
Battered Pepper Shark      Origin: Zimbabwe	Black Curry Powder      Origin: Sri Lanka	Bramborové Knedlíky (Czech Potato Dumplings)      Origin: Czech
Battered Queenies With Tartar Sauce      Origin: Manx	Black-eyed Beans and Plantain Pottage      Origin: Nigeria	Breaded Ammassat      Origin: Greenland
Bavarian Veal      Origin: Germany	Blank Desne (White Desire)      Origin: England	Breaded Chicken of the Woods with Wild Garlic and Walnut Mayonnaise      Origin: Germany
Bedmi Puri      Origin: India	Blintzes      Origin: Jewish	Breadfruit Cou-Cou      Origin: Saint Lucia
Beef Noodles with Oyster Sauce      Origin: China	Blueberry Laddoo      Origin: Fusion	Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh
Beef Rissoles      Origin: Britain	Blynai (Lithuanian Pancakes)      Origin: Lithuania	Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh
Beef Strips in a Whisky Sauce      Origin: Scotland	Bobó Frito (Sao Tomean Chicken Croquettes)      Origin: Sao Tome	Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta)      Origin: Welsh
Beetroot-stuffed Parathas      Origin: India	Bobófrito (Sao Tomean Fried Fish)      Origin: Sao Tome	Brik Dannouni (Stuffed Lamb Turnovers)      Origin: Tunisia
Beignet de Riz (Rice Fritters)      Origin: Mali	Bobófrito (Fried Bananas)      Origin: Sao Tome	Briouat à la Viande Hachée (Briouat with Minced Meat Filling)      Origin: Mali
Beignet Malien (Malian Doughnuts)      Origin: Mali	Bobotie Pancakes      Origin: South Africa	Brithyll Abermeurig (Abermeurig Trout)      Origin: Welsh
Beignets aux Pommes (Apple Fritters)      Origin: Togo	Bofloto (Soufflé Doughuts)      Origin: Togo	Brithyll gyda Almonau (Trout with Almonds)      Origin: Welsh
Beignets de Banane au Lait de Coco (Banana Fritters with Coconut Milk)      Origin: Togo	Bohobe ba Polata (Lesothan Fat Cakes)      Origin: Lesotho	Brithyll mewn Cig Moch (Trout in Bacon)      Origin: Welsh
Beignets de Banane Malienne (Malian Banana Fritters)      Origin: Mali	Boiled and Fried Sea Kale Roots      Origin: Britain	Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs)      Origin: Welsh
Beignets de Niebé (Cowpea Fritters)      Origin: Mali	Bokit (Guadeloupe Fried Bread)      Origin: Guadeloupe	Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Beignets de Poulet (Malagasy Chicken Fritters)      Origin: Madagascar	Boletos Aliter (Boletes, Another Way)      Origin: Roman	Brunei Murtabak (Meat Rotis)      Origin: Brunei
Belizean Fried Plantains      Origin: Belize	Bolinhos de Bacalhau (Brazilian Salt Cod Balls)      Origin: Brazil	Bruscandoli Frittata (Hop Shoot Frittata)      Origin: Italy
Belizean Potato Salad      Origin: Belize	Bolinhos de Mancarra com Peixe (Fish Peanut Balls)      Origin: Guinea-Bissau	Brussels Sprouts with Chestnuts      Origin: British
Belizean Scrambled Eggs      Origin: Belize	Bolita di Keshi (Cheese Balls)      Origin: Aruba	Buñuelos de yuca (Cassava Fritters)      Origin: Colombia
Bengali Fuluri      Origin: Bangladesh	Bolitas de Jamon (Ham Balls)      Origin: Aruba	Buljawou      Origin: Sint Maarten
Bérédjé      Origin: Mayotte	Bombas con crema de manzana (Fritters with Apple Cream)      Origin: Spain	Bulvinial Blynai (Lithuanian Potato Pancakes)      Origin: Lithuania
Bérédjé      Origin: Comoros	Bombay Potatoes      Origin: India	Bund Gobi aur Narial (Coconut Cabbage)      Origin: India
Bermuda Chicken      Origin: Bermuda	Bombay toast      Origin: India	Bur      Origin: Somalia
Bermuda Rockfish with Bananas and Rum Sauce      Origin: Bermuda	Boondi Laddu      Origin: India	Burdock Root Flour Pancakes      Origin: Britain
Bermudan Fishcakes      Origin: Bermuda	Bori (Bengali Baked Dumplings)      Origin: India	Bursews      Origin: England
Bermudan Fried Fish      Origin: Bermuda	Botokin (Togolese Doughnuts)      Origin: Togo	Burundi Chapati      Origin: Burundi
Berreenyn Innyd (Manx Pancakes)      Origin: Manx	Boules de Bananes (Banana Fritters)      Origin: Guinea	Buttered Alexanders      Origin: Britain
Besan Ladoo      Origin: India	Boulette de Poisson (Fish Fritters)      Origin: Mali	Buttered Rosebay Willowherb Greens      Origin: Britain
Bhindi Masala (Okra Masala)      Origin: India	Boulettes à l'Igname (Fried Yam Balls)      Origin: Togo	Byrger cig oen a bara lawr gydag awch iogwrt â mintys (Lamb and Laverbread Burger with Yoghurt and Mint Relish)      Origin: Welsh
Bilingani la Kukaanga (Fried Cauliflower)      Origin: Kenya	Boulettes à l'igname Nigerienne (Yam Dumplings from Niger)      Origin: Niger	Byrger Ffa (Bean Burger)      Origin: Welsh
Bird Cherry Flour Pancakes      Origin: Britain	Boulettes de Viande (Beef Meatballs)      Origin: Cameroon
Bisgedi Ceirch a Sbelt (Oat and Spelt Biscuits)      Origin: Welsh	Bourmassa Sale (Savoury Fritters)      Origin: Burkina Faso

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