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 1435 recipes in total:

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Bambam (Cassava Bread)      Origin: Saint Vincent	Beignets de Banane au Lait de Coco (Banana Fritters with Coconut Milk)      Origin: Togo	Blynai (Lithuanian Pancakes)      Origin: Lithuania
Bammies (Pan-fried Cassava Bread)      Origin: Jamaica	Beignets de Banane Malienne (Malian Banana Fritters)      Origin: Mali	Bobó Frito (Sao Tomean Chicken Croquettes)      Origin: Sao Tome
Bananas with Split Green Peas      Origin: Rwanda	Beignets de Niebé (Cowpea Fritters)      Origin: Mali	Bobófrito (Sao Tomean Fried Fish)      Origin: Sao Tome
Bananes Pessés (Refried Plantains)      Origin: Haiti	Beignets de Poulet (Malagasy Chicken Fritters)      Origin: Madagascar	Bobófrito (Fried Bananas)      Origin: Sao Tome
Bananes Plantain au Gari (Plantains with Gari)      Origin: Togo	Belgian Waffles      Origin: Belgium	Bobotie Pancakes      Origin: South Africa
Banani Loko (Aloko with Chilli Sauce)      Origin: Guinea	Belizean Fried Plantains      Origin: Belize	Bofloto (Soufflé Doughuts)      Origin: Togo
Bara (Surinamese Savoury Doughnuts)      Origin: Suriname	Belizean Potato Salad      Origin: Belize	Bohobe ba Polata (Lesothan Fat Cakes)      Origin: Lesotho
Bara Ceirch (Welsh Oatcakes)      Origin: Welsh	Belizean Scrambled Eggs      Origin: Belize	Boiled and Fried Sea Kale Roots      Origin: Britain
Bara Haidd Croyw (Unleavened Barley Bread)      Origin: Welsh	Bengali Fuluri      Origin: Bangladesh	Bokit (Guadeloupe Fried Bread)      Origin: Guadeloupe
Bara Lawr (Laverbread)      Origin: Welsh	Bérédjé      Origin: Mayotte	Boletos Aliter (Boletes, Another Way)      Origin: Roman
Bara Llaeth Enwyn (Buttermilk Bread)      Origin: Welsh	Bérédjé      Origin: Comoros	Bolinhos de Bacalhau (Salt Cod Fritters)      Origin: Portugal
Bara Pyglyd (Pitchy Bread)      Origin: Welsh	Bermuda Chicken      Origin: Bermuda	Bolinhos de Bacalhau (Brazilian Salt Cod Balls)      Origin: Brazil
Barbagiuan      Origin: Monaco	Bermuda Rockfish with Bananas and Rum Sauce      Origin: Bermuda	Bolinhos de Mancarra com Peixe (Fish Peanut Balls)      Origin: Guinea-Bissau
Barnee Fryit (Fried Limpets)      Origin: Manx	Bermudan Fishcakes      Origin: Bermuda	Bolita di Keshi (Cheese Balls)      Origin: Aruba
Barra Dulse      Origin: Scotland	Bermudan Fried Fish      Origin: Bermuda	Bolitas de Jamon (Ham Balls)      Origin: Aruba
Basic Flatbread      Origin: Britain	Berreenyn Innyd (Manx Pancakes)      Origin: Manx	Bolo do Caco      Origin: Portugal
Basic Onion Paste      Origin: India	Besan Ladoo      Origin: India	Bombas con crema de manzana (Fritters with Apple Cream)      Origin: Spain
Basque Piperrada      Origin: France	Beyaz Peynirli Yumurta (Eggs with Feta Cheese)      Origin: Turkey	Bombay Potatoes      Origin: India
Bata bil Beyd (Potato and Egg Omelette)      Origin: Algeria	Bhindi Masala (Okra Masala)      Origin: India	Bombay toast      Origin: India
Batinjaan Zalud (Moroccan Aubergine Salad)      Origin: Morocco	Bihun Goreng (Fried Glass Noodles)      Origin: Indonesia	Bonjan Salat (Spicy Aubergine Salad)      Origin: Afghanistan
Batter-fried Dryad's Saddle      Origin: Britain	Bilingani la Kukaanga (Fried Cauliflower)      Origin: Kenya	Boondi Laddu      Origin: India
Battered Dandelion Flowers      Origin: Britain	Binch Akara (Bean Fritters)      Origin: Zambia	Bori (Bengali Baked Dumplings)      Origin: India
Battered Pepper Shark      Origin: Zimbabwe	Bird Cherry Flour Pancakes      Origin: Britain	Botokin (Togolese Doughnuts)      Origin: Togo
Battered Queenies With Tartar Sauce      Origin: Manx	Bisgedi Ceirch a Sbelt (Oat and Spelt Biscuits)      Origin: Welsh	Bottom Belleh (Sierra Leonean Deep Fried Fish Pasties)      Origin: Sierra Leone
Bavarian Veal      Origin: Germany	Bissap Beuguedj (Hibiscus Leaf Paste)      Origin: Ghana	Boules de Bananes (Banana Fritters)      Origin: Guinea
Bedmi Puri      Origin: India	Bistec de Higado (Beef Liver Steaks)      Origin: Ecuador	Boulette de Poisson (Fish Fritters)      Origin: Mali
Beef Noodles with Oyster Sauce      Origin: China	Bitter Ballen (Bitter Balls)      Origin: Netherlands	Boulettes à l'Igname (Fried Yam Balls)      Origin: Togo
Beef Rissoles      Origin: Britain	Bitterbal (Meat Croquettes)      Origin: Aruba	Boulettes à l'igname Nigerienne (Yam Dumplings from Niger)      Origin: Niger
Beef Strips in a Whisky Sauce      Origin: Scotland	Black Curry Powder      Origin: Sri Lanka	Boulettes de morue comme à Saint-Pierre-et-Miquelon (Cod Balls, Saint-Pierre and Miquelon Style)      Origin: Saint Pierre
Beer-battered fish      Origin: Britain	Black-eyed Beans and Plantain Pottage      Origin: Nigeria	Boulettes de Viande (Beef Meatballs)      Origin: Cameroon
Beetroot-stuffed Parathas      Origin: India	Blank Desne (White Desire)      Origin: England	Bourmassa Sale (Savoury Fritters)      Origin: Burkina Faso
Beignet de Riz (Rice Fritters)      Origin: Mali	Blini s 3 ikrami (Blini with Three Caviars)      Origin: Russia	Boxty      Origin: Ireland
Beignet Malien (Malian Doughnuts)      Origin: Mali	Blintzes      Origin: Jewish
Beignets aux Pommes (Apple Fritters)      Origin: Togo	Blueberry Laddoo      Origin: Fusion

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