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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Byrgers Bara Lawr (Laver Bread Burgers)      Origin: Welsh	Cayman Roti Skins      Origin: Cayman Islands	Chicken with Cashew Nuts      Origin: China
Byrgers Rwdan, Rhosmari ac Oen (Swede, Lamb and Rosemary Burgers)      Origin: Welsh	Cayman-style Blackened Snapper      Origin: Cayman Islands	Chicken with Spiced Rice      Origin: Australia
Cacennau Aberhonddu (Brecon Light Cakes)      Origin: Welsh	Cecena      Origin: Niger	Chin Baung Kaw (Fried Roselle Leaves)      Origin: Myanmar
Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Cecina (Chickpea pancake)      Origin: Roman	Chin Chin      Origin: Nigeria
Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Cenci all Fiorentina (Italian Bow-tie Biscuits)      Origin: Italy	Chin Chin II      Origin: Nigeria
Cailles au Paprika (Quails in Paprika Sauce)      Origin: Chad	Cennin Hufennog (Creamed Leeks)      Origin: Welsh	Chinese Crispy Duck      Origin: China
Cajun Shrimp-stuffed Pistolettes      Origin: Cajun	Châteaubriand Steaks with Châteaubriand Sauce      Origin: Britain	Chips Bananes Plantains (Plantain Chips)      Origin: Senegal
Cala (Black-eyed Pea Puffs)      Origin: Aruba	Chackchouka      Origin: Morocco	Chive and Cheese Blinis with Scrambled Eggs and Smoked Salmon      Origin: Britain
Californian Stir Fry      Origin: American	Chackouka (Poached Eggs on Pepper Ragout)      Origin: Algeria	Chive Omelette      Origin: Britain
Camarones Salteados (Sautéed Prawns)      Origin: Ecuador	Chakchouka      Origin: Tunisia	Chocolate Dock Flour Patties      Origin: Britain
Cambaabur      Origin: Djibouti	Chapati      Origin: India	Chop Suey      Origin: Fusion
Cambaabur      Origin: Somalia	Chapati      Origin: East Africa	Chou Sautés au Boeuf (Cabbage Sautéed with Beef)      Origin: Cameroon
Camel Aussie Burger      Origin: Australia	Charlet Yforced (Meat Charlet)      Origin: England	Chremzel (Sweet Matzo Pancakes)      Origin: Poland
Camel Haunch Steaks with Chips      Origin: Britain	Chatpati Murghi Tangen (Fried Chicken Drumsticks)      Origin: India	Chu Hou Paste      Origin: Hong Kong
Camel Meat Patties      Origin: Libya	Cheese and Sesame Balls      Origin: Roman	Chuleta de Chancho a la Naranja (Pork Chop with Orange)      Origin: Ecuador
Camel Meat Patties      Origin: Djibouti	Cheese Chips and Gravy      Origin: Manx	Chuletas al Limón (Lemon Pork Chops)      Origin: Colombia
Camel Meat Patties      Origin: Mauritania	Cheese Pastechi      Origin: Sint Eustatius	Chulitas de Cordero (Spanish Lamb Cutlets)      Origin: Spain
Camel Reshmi Kabab      Origin: Pakistan	Cheese Pastechi      Origin: Sint Maarten	Churros (Fried Choux Pastries)      Origin: Spain
Cantonese Garden Vegetable Stir-fry      Origin: China	Cheese Pastechi      Origin: Saba	Cig Oen â Saws Llus (Lamb with Bilberry Sauce)      Origin: Welsh
Carapaus Fritos (Portuguese Fried Mackerel)      Origin: Portugal	Cheese Pastechi      Origin: Aruba	Claclo (Ivorian Plantain Fritter)      Origin: Cote dIvoire
Carne Mechada (Venezuelan Shredded Beef)      Origin: Venezuela	Cheese Pastechi      Origin: Bonaire	Classic Crêpes Suzette      Origin: France
Carne Recheada com Farofa (Meat Stuffed with Farofa)      Origin: Brazil	Cheese Pastechi      Origin: Curacao	Clitocybe Odora Fritta (Fried, Breaded, Aniseed Toadstool)      Origin: Italy
Caroetae frictae (Fried Carrots)      Origin: Roman	Cheese Pastechi      Origin: Suriname	Cochleas lacte pastas (Milk-fed Snails)      Origin: Roman
Carrot cake pancakes      Origin: Britain	Chestnut Flour Pancakes      Origin: Britain	Coconut Peas      Origin: Rwanda
Carrot Cake Pancakes II      Origin: Britain	Chestnut Flour Waffles      Origin: Britain	Coconut Shrimp      Origin: Aruba
Carrot Rice      Origin: India	Chettinad Fish Fry      Origin: India	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh
Cassava Bread      Origin: Guyana	Chewetts of flesh day (Chewetts for Flesh Days)      Origin: England	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh
Cassave Brood (Cassava Roti)      Origin: Suriname	Chewetts on fysche day (Chewetts for Fish Days)      Origin: England	Cod à L'Indienne      Origin: Britain
Cassave de manioc (Cassava Pancake)      Origin: Guadeloupe	Chicken and Wild Food Stir-fry      Origin: Fusion	Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain
Catillus Ornatus (Seasoned Fritters)      Origin: Roman	Chicken Biryani      Origin: Britain	Cod-fish Balls      Origin: Dominica
Cauli-matar Ko Tarakari      Origin: Nepal	Chicken Chana Dhal (Chicken with Lentils)      Origin: India	Comadore (Fruit Pie Delicacies)      Origin: England
Cauliflower Cheddar Fritters      Origin: Britain	Chicken Chow Mein      Origin: China	Common Hogweed Flower Bud Tempura      Origin: Britain
Cauliflower Roti      Origin: India	Chicken Country Captain      Origin: America
Causa Croquettes      Origin: Peru	Chicken Ghee Roast      Origin: India

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