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 1718 recipes in total:

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Nasi Goreng (Fried Rice)      Origin: New Caledonia	Open Smoked Haddock and Leek Omelette      Origin: British	Pan-fried Sea Bass with Lemon Mash      Origin: Britain
Nasi Goreng Istimewa (Fried Rice Breakfast)      Origin: Indonesia	Orange and Walnut Blintzes      Origin: American	Pan-fried Squat Lobsters      Origin: England
Nasi Trafasie (Surinamese Fried Rice)      Origin: Suriname	Orange Bergamot Nuts      Origin: American	Pan-fried Tandoori Fish Steaks      Origin: Fusion
Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros	Oriental Chicken with Broccoli      Origin: Fusion	Pan-fried Turbot with Summer Truffle Sauce      Origin: Britain
Nepalese Mustard Greens Bhutuwa      Origin: Nepal	Osban (Offal Sausages)      Origin: Libya	Pan-fried Venison Liver with Onions and Mustard Mash      Origin: Britain
Nepalese Mustard Greens Bhutuwa      Origin: Nepal	Ostfriesisch (East Frisian New Year Cones)      Origin: Germany	Panko Fried Oysters      Origin: American
Nettle and Sorrel Omelette      Origin: Ireland	Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia	Pannkakor (Swedish Pancakes)      Origin: Sweden
Nettle Purée and Oatmeal Cakes (Nettle Purée Oatcakes)      Origin: British	Ouaddaï (Fried Millet Dough)      Origin: Chad	Papaya Chicken and Coconut Milk      Origin: Solomon Islands
Nettle Purée Fritters      Origin: Britain	Ova spongia ex lacte (Pancakes with Milk)      Origin: Roman	Papuan Sago Pancake      Origin: Papua New Guinea
New Year's Eve Latkes      Origin: Germany	Ova spongia ex lacte (Honey Omelette)      Origin: Roman	Parasol Fritters      Origin: Britain
Ngege with Peanut Sauce (Tilapia with Peanut Sauce)      Origin: East Africa	Oxeye Daisy Chopsuey      Origin: Fusion	Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic
Nigerian Buns      Origin: Nigeria	Oxford Sausages      Origin: England	Parisienne Potatoes      Origin: France
Nigerian Fried Rice II      Origin: Nigeria	Oyster Croquets      Origin: Britain	Parotta      Origin: India
Nigerian Fried Turkey      Origin: Nigeria	Oysters in Stout Batter with Carrageen      Origin: Ireland	Parsnip Cakes      Origin: Ireland
Nigerian Pancakes with Prawns      Origin: Nigeria	Pâtes 'Teuf-Teuf' (Pasta 'Teuf-Teuf')      Origin: Mali	Parsnip Crisps      Origin: Britain
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pad Gra Prow (Holy Basil Beef)      Origin: Thailand	Party crispies      Origin: Andorra
NjaNjaMoto (Smelt in Njangsa Sauce)      Origin: Cameroon	Pad Kee Mao      Origin: Thailand	Pastechi de Boeuf (Beef Pastechi)      Origin: Saint-Martin
Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba
Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi      Origin: Fusion	Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao
Nuegados de Yucca y Masa      Origin: El Salvador	Pad Thai      Origin: Thailand	Pastechi Galiña (Chicken Pastechi)      Origin: Saba
Nut Cutlet      Origin: British	Palatschinken (Austrian Pancakes)      Origin: Austria	Pastechi Galiña (Chicken Pastechi)      Origin: Aruba
Nyama na Irio (Meat with Corn)      Origin: Kenya	Palestinian Meat Stuffing      Origin: Palestine	Pastechi Galiña (Chicken Pastechi)      Origin: Curacao
Nysebek (A Dish, Nice for the Mouth)      Origin: England	Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Pastechi Galiña (Chicken Pastechi)      Origin: Suriname
Oarweed Chips      Origin: Britain	Pan Bati      Origin: Aruba	Pastechi Karni (Aruban Meat Empanadas)      Origin: Aruba
Obuoliu Blynai (Lithuanian Apple Pancakes)      Origin: Lithuania	Pan Bati      Origin: Sint Eustatius	Patacones (Fried Green Plantains)      Origin: Colombia
Ocopa de Camarones (Prawn Ocopa)      Origin: Peru	Pan Haggerty      Origin: England	Patates Antinaktes (Tossed New Potatoes)      Origin: Cyprus
Ojojo II      Origin: Nigeria	Pan Puddings      Origin: Scotland	Patates Douces Frites (Guinean Fried Sweet Potatoes)      Origin: Guinea
Ojojo Meat Balls      Origin: Nigeria	Pan-fried Carp      Origin: Montenegro	Patina de Apua Fricta (A Dish of Fried Anchovies)      Origin: Roman
Olive Tortilla      Origin: Chile	Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps      Origin: Britain	Patina Mullorum Loco Salsi (A Dish of Red Mullet in Place of Saltfish)      Origin: Roman
Omelett mit Kalahari-trüffeln (Omelette with Kalahari Truffles)      Origin: Namibia	Pan-fried Hosta Shoots      Origin: Britain	Patina Piscium Loco Salsi (A Dish of Fish in Place of Saltfish)      Origin: Roman
Omentata ita Fiunt (Smoked Liver Meatballs)      Origin: Roman	Pan-fried Mackerel with Porridge Oats      Origin: Britain	Patina Solearum ex Ovis (A Dish of Soles with Eggs)      Origin: Roman
Omled Sloj (Onion Greens Omelette)      Origin: Welsh	Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Patina Versatilis (Upside-down Dish)      Origin: Roman
Onion Bhajee      Origin: Britain	Pan-fried Megrim with Tarragon      Origin: England
Onion Bhaji      Origin: India	Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion

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