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 1311 recipes in total:

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Sfoungato (Cretan Eggs, Tomatoes and Courgettes)      Origin: Greece	South African Lamb Pilaff      Origin: South Africa	Szechuan-style Pork and Pepper      Origin: China
Shaiyah (Pan-fried Meat)      Origin: South Sudan	Southern-fried Chicken      Origin: American	Ta'amia (Egyptian Falafel)      Origin: Egypt
Shako (Gizzard and Tripe Stir-fry)      Origin: Nigeria	Spam Kelaguen      Origin: Northern Mariana Islands	Tacos di Pesce (Fish Tacos)      Origin: Mexico
Shakshooka (Egg and Chilli Breakfast)      Origin: Libya	Spam Kelaguen      Origin: Guam	Tagenitai (Pancakes)      Origin: Roman
Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Libya	Spanish Fries      Origin: Spain	Taita (Eritrean Flatbread)      Origin: Eritrea
Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Yemen	Spicy Sev (Spicy Gram Flour Threads)      Origin: India	Taitei cu Varza (Noodles with Shredded Cabbage)      Origin: Romania
Shark and Bake      Origin: Trinidad	Spicy Szechuan Pork Recipe      Origin: China	Tajadas de Plátano (Fried Ripe Plantain)      Origin: Colombia
Shellfish Forcemeats      Origin: Roman	Spicy Tofu      Origin: China	Tama      Origin: Palau
Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos	Spinach and Paneer Kati Roll      Origin: India	Tandoori Paste      Origin: Fusion
Si Byan (Burmese Fish Curry)      Origin: Myanmar	Spinach and Potato Croquettes      Origin: Ireland	Tandoori Roti      Origin: India
Silpancho      Origin: Bolivia	Spring Roll Wrappers      Origin: China	Tannia and Pineapple Fritters      Origin: Saint Kitts
Sint Eustatian Johnny Cakes      Origin: Sint Eustatian	Spring Rolls      Origin: Fusion	Tannia Fritters      Origin: Dominica
Sint Eustatius Pastechi di Karni (Meat Pastechi)      Origin: Sint Eustatius	Spring Rolls with Bobotie Filling      Origin: South Africa	Tarja Bil-Bajt (Fried Noodles)      Origin: Malta
Sint Maarten Pastechi di Karni (Meat Pastechi)      Origin: Sint Maarten	Springtime Fritters      Origin: Ancient	Taro Rösti      Origin: Palau
Sint Maarten Rotis      Origin: Saint Barthelemy	Spurgos su razinomis (Lithuanian Raisin Doughnuts)      Origin: Lithuania	Tasalsan Guril (Mongolian Fried Noodles)      Origin: Mongolia
Sint Maarten Rotis      Origin: Sint Maarten	Spynoches y Fryed (Fried Spinach)      Origin: British	Tatale (Plantain Cakes)      Origin: Ghana
Sippets à la Reine      Origin: Britain	Squid Salad with Chicory, Anchovies and Sun-dried Tomatoes      Origin: Britain	Teisen Datws wedi Ffrio (Fried Potato Cakes)      Origin: Welsh
Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	St George's Mushroom Frittata      Origin: British	Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh
Skirlie      Origin: Scotland	St Helena Fishcakes      Origin: St Helena	Teisen Gri (Griddle Cake)      Origin: Welsh
Sladký Lokše (Sweet Slovak Potato Pancakes)      Origin: Slovakia	St Helena Pumpkin Fritters      Origin: St Helena	Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)      Origin: Welsh
Slangetjies (Pea Flour Noodles)      Origin: South Africa	St Kitts Spicy Plantains      Origin: Saint Kitts	Teisen Tincar (Tinker's Cake)      Origin: Welsh
Slapan      Origin: Welsh	Steak au Poivre      Origin: France	Teisenau Tatws (Potato Cakes)      Origin: Welsh
Sliced Hilsa Fish Fried in Curry Condiments      Origin: Anglo-Indian	Steak Diane      Origin: Australia	Teisenau Tatws Sawrus (Savoury Potato Cakes)      Origin: Welsh
Socca (Chickpea-flour Crêpes)      Origin: Monaco	Steamed, Buttered, Hogweed Flower Buds      Origin: Britain	Teisenau Ysgafn (Welsh Light Cakes)      Origin: Welsh
Socca      Origin: Monaco	Sticky Asian-style Pork Neck Chops      Origin: Britain	Teisennau Cocos (Cockle Cakes)      Origin: Welsh
Soft-wrapped Pork and Prawn Rolls      Origin: Fusion	Sticky Guinness Chicken Wings      Origin: Ireland	Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen's Day Pikelets)      Origin: Welsh
Sole avec La Sauce Joinville (Sole with Joinville Sauce)      Origin: France	Stinging Nettle Chips      Origin: Britain	Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)      Origin: Welsh
Somali-style Liver      Origin: Somaliland	Straw Fries      Origin: Britain	Teisennau Reis o'r Radell (Rice Griddle Cakes)      Origin: Welsh
Somali-style Liver      Origin: Somalia	Succotash      Origin: Equatorial Guinea	Teisennau Tatws (Welsh Potato Cakes)      Origin: Welsh
Sonhos de Banana (Banana Dreams)      Origin: Sao Tome	Sweet and Sour Noodles with Chicken      Origin: China	Tempura      Origin: Japan
Sopaipillas      Origin: Chile	Sweet and Sour Vegetables on Noodle Pancakes      Origin: China	Tempura Reedmace Flower Heads      Origin: Britain
Sour and Spicy Pork with Noodles      Origin: China	Sweet Dandelion Flower Fritters      Origin: Britain	Terong Belado (Spicy Aubergine)      Origin: Brunei
Sourdough Pancakes      Origin: America	Sweet Dock Pudding      Origin: England
Sous Vide of Camel Ribs      Origin: Fusion	Szechuan Fried Aubergine      Origin: China

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