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 1638 recipes in total:

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Poppadoms      Origin: India	Pumpkin Seed Flour Pancakes      Origin: Britain	Rock-baked Savoury Bannocks      Origin: Britain
Porée de cresson (Stewed Cress)      Origin: England	Pumpkin Sopaipillas with Honey      Origin: Easter Island	Rock-baked Sweet Bannocks      Origin: Britain
Porc Mewn Saws Eirin (Pork in Plum Sauce)      Origin: Welsh	Pumpkin Waffles      Origin: Britain	Rocket Flower Fritters      Origin: Britain
Pork and Bacon Meatballs      Origin: Britain	Pupusas      Origin: El Salvador	Rollóg bhricfeasta (Irish Breakfast Roll)      Origin: Ireland
Pork Chops with Sloe Sauce and Savoy Cabbage      Origin: England	Puran Poli      Origin: India	Rosemary Pesto Crusted Lamb Valentine Steaks      Origin: Britain
Pork Tenderloin with Mixed Wild Mushrooms      Origin: Britain	Puri (Indian Balloon Bread)      Origin: India	Rosti      Origin: Austria
Pork Tenderloins with Bergamot Sauce      Origin: British	Pyi-gi Nga Kazun Ywet (Squid and Dandelions)      Origin: Myanmar	Rosti Tatws a Chaws (Welsh Potato and Cheese Rosti)      Origin: Welsh
Potato and Apple Fadge      Origin: Ireland	Qofte të fëguara (Minted Meatballs)      Origin: Albania	Roti      Origin: India
Potato and Fat Hen Frittata      Origin: Britain	Queso Frito (Fried Cheese)      Origin: Spain	Roti Canai      Origin: Christmas Island
Potato and Good King Henry Frittata      Origin: Britain	Rösti      Origin: Switzerland	Roti Canai      Origin: Cocos Islands
Potato and Parsley Galettes      Origin: Ireland	Radicchio Leaves Stuffed with Field Mushrooms      Origin: Britain	Roti Canai      Origin: Malaysia
Potato and Plantain Hash      Origin: Liberia	Ramson Flower Fritters      Origin: Britain	Roti Canai      Origin: Singapore
Potato Cakes with Mango Sauce      Origin: Ireland	Ravir de Deku (Deku Delight)      Origin: DR-Congo	Roti Guiane (French Guianese Roti)      Origin: French Guiana
Potato Chops      Origin: India	Raw Fry      Origin: England	Roti Jala      Origin: Malaysia
Potato Farls      Origin: Ireland	Ray Wings in a Pepper and Brown Butter Sauce      Origin: Britain	Rourou Balls      Origin: Fiji
Potato Pancakes with Dulse      Origin: Ireland	Re-fried Beans II      Origin: Mexico	Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda
Potato Zrazy      Origin: Belarus	Réchauffé Chicken      Origin: Kenya	Saag Aloo (Stir-fried Potatoes with Spinach)      Origin: India
Potted Prawns      Origin: Britain	Red Bell Pepper Letcho      Origin: Hungary	Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)      Origin: India
Poulet Cordon Bleu (Chicken Cordon Bleu)      Origin: Switzerland	Red Chicken Mole      Origin: Mexico	Saate      Origin: India
Poutine      Origin: Canada	Red Chicken Pakora      Origin: Britain	Saba Johnny Cakes      Origin: Saba
Poutine      Origin: Saint Pierre	Red Clover Pancakes      Origin: Britain	Saba Spice French Toast      Origin: Saba
Pratie Oaten      Origin: Northern Ireland	Red Lentil Dosa      Origin: India	Sabaayad (Somali Flatbread)      Origin: Somalia
Prawn Biryani      Origin: India	Red Lentil Pancakes      Origin: Fusion	Sabayaad (Somlai Oiled Flatbread)      Origin: Somalia
Pressure Cooker Kentucky Colonel Chicken      Origin: American	Reedmace Pollen Pancakes      Origin: Britain	Sabse Borani (Fried Spinach with Yoghurt)      Origin: Afghanistan
Preston Potato Cakes      Origin: England	Reedmace Pollen Waffles      Origin: Britain	Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice)      Origin: Iran
Primavera      Origin: Welsh (Patagonia)	Refried Carlin Peas      Origin: Britain	Sach Mon Chha Khnei (Stir-fried Chicken with Ginger)      Origin: Cambodia
Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce      Origin: Britain	Reindeer Steak with Lingonberry Sauce      Origin: Greenland	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon
Psari Savoro (Fish in Savoury Sauce)      Origin: Cyprus	Rice Cakes      Origin: Federated States Micronesia	Sage Pork Chops      Origin: Ireland
Puerto Rican Arroz Con Pollo      Origin: Puerto Rico	Rice Paper Wrappers      Origin: Vietnam	Sahina      Origin: Trinidad
Puff-Puff (Nigerian Doughnuts)      Origin: Nigeria	Rice Sticks with Beef in Black Bean Sauce      Origin: China	Saint Lucian Accras      Origin: Saint Lucia
Puffball Patties      Origin: Britain	Roast Potato Gnocchi      Origin: Britain	Saint Martin Rotis      Origin: Saint-Martin
Puffball Schnitzel      Origin: Germany	Roasted Breadfruit and Fried Jackfish      Origin: Saint Vincent	Saint Vincent Fry Bakes      Origin: Saint Vincent
Pumpkin Croquettes      Origin: Fusion	Roasted breadfruit and smoked herring      Origin: Saint Lucia
Pumpkin Rösti      Origin: Switzerland	Roasted Hosta Shoots      Origin: Britain

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