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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Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Crêpes Banane Dakar (Dakar-style Banana Crêpes)      Origin: Senegal	Dholl Pooris      Origin: Mauritius
Corn Tortilla      Origin: Mexico	crêpes bretonnes au caramel au beurre salé (Breton pancakes with Salted Butter Caramel)      Origin: France	Dibi      Origin: Gambia
Cornish Buttered Lobster      Origin: Britain	Crisp-fried Gutweed      Origin: Fusion	Djibouti Banana Fritters      Origin: Djibouti
Cornish Crab Cakes      Origin: Britain	Crisp-fried Wood Avens Leaves      Origin: Britain	Djibouti Sambusas      Origin: Djibouti
Cornish Fish Cakes      Origin: Britain	Crispy Antarctic Krill      Origin: China	Dock Rissoles      Origin: Ancient
Cornish Hog's Pudding      Origin: England	Crispy Crab Wontons      Origin: Fusion	Dominica Cassava Bread      Origin: Dominica
Cornish King Scallops and Black Pudding      Origin: England	Crispy Tilapia      Origin: American	Dominica Reef Chicken      Origin: Dominica
Cornish Potato Cakes      Origin: England	Croquetas de Papa y Quinoa (Chilean Quinoa Croquettes)      Origin: Chile	Dominica Saltfish Accra      Origin: Dominica
Cornish Wrasse with Spring Onions, Cream and White Wine      Origin: England	Croquets of Meat or Fish      Origin: British	Dominica Titiwi Accra      Origin: Dominica
Cornmeal Chapati      Origin: Fusion	Croquette de Marron (Chestnut Croquettes)      Origin: Luxembourg	Dominican Chimichurri Burgers      Origin: Dominican Republic
Cossey (Bean Fritters)      Origin: Chad	Croquettes d'ignames (Yam Croquettes)      Origin: Guinea	Dosa (Rice and Lentil Crêpes)      Origin: India
Courgette Poêlêe (Courgette Skillet)      Origin: Madagascar	Croquettes de Mboa (Cameroonian Croquettes)      Origin: Cameroon	Double ka Meetha      Origin: India
Couscouma      Origin: Comoros	Croquettes de Pommes de Terre Dauphine (Dauphine Potato Croquettes)      Origin: France	Doubles      Origin: Trinidad
Crâpes Suzettes      Origin: France	Croquettes de Samoun (Salmon Croquettes)      Origin: Canada	Dover Sole with Salt Marsh Greens      Origin: Britain
Crème Fraîche and Coriander Chicken      Origin: Britain	Crulla      Origin: Scotland	Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)      Origin: Welsh
Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France	Crumbed Chicken with Green Mayonnaise      Origin: Britain	Draenog y Môr o'r Badell gyda Tatws Newydd wedi Malu a Saets (Pan-fried Sea Bass with Garlic and Sage Smashed New Potatoes)      Origin: Welsh
Crab Cakes      Origin: British Virgin Islands	Cucumeres (Braised Cucumbers)      Origin: Roman	Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh
Crab Cakes      Origin: Fusion	Cucurbitas Elixatas et Frictas (Gourds, Stewed and Fried)      Origin: Roman	Drisheen Sausage      Origin: Ireland
Crab Fried Rice      Origin: China	Cumberland Sausage      Origin: England	Drop Scones      Origin: Scotland
Crempoethau (Crumpets)      Origin: Welsh	Curaçao Pastechi di Karni (Meat Pastechi)      Origin: Curacao	Dry Baking Mix Pancakes      Origin: American
Crempog (Welsh Pancakes)      Origin: Welsh	Curly Dock Seed Flour Pancakes      Origin: Britain	Dry Beef Curry      Origin: India
Crempog Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Pancakes)      Origin: Welsh	Curried Crumbed Fish      Origin: Britain	Dry Curried Chicken      Origin: Aruba
Crempog Geirch (Welsh Oaten Pancakes)      Origin: Welsh	Curried Fishcakes      Origin: Zimbabwe	Dry Keema Curry      Origin: India
Crempog Gri (Currant Pancakes)      Origin: Welsh	Curried Lamb Chops      Origin: Fusion	Dry Rice and Fish      Origin: Liberia
Crempog Gri (Welsh Currant Pancake)      Origin: Welsh	Curried Tempura Grasshoppers      Origin: Fusion	Dry-fry Pork, Kenyan Style      Origin: Kenya
Crempog Las (Green Pancake)      Origin: Welsh	Cyw Iâr â Bwyd Môr (Chicken with Seafood)      Origin: Welsh	Duck Egg Scotch Eggs      Origin: Scotland
Crempog Traddodiadol (Traditional Pancakes)      Origin: Welsh	Dabo      Origin: Ethiopia	Dulse Croquettes      Origin: Scotland
Crempogau Cennin a Madarch (Savoury Steamed Leek Pudding)      Origin: Welsh	Danske Omelet (Danish Omelette)      Origin: Denmark	Dulse Potato Cakes      Origin: Ireland
Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh	Daylily Fritters      Origin: Britain	Dumplings in Cold Spicy Sauce      Origin: Fusion
Crempogau Ynys Môn (Anglesey Crépes)      Origin: Welsh	Deep Fried Coconut King Prawns      Origin: Britain	Dundee Lamb Chops      Origin: Scotland
Creole Calamari      Origin: Aruba	Deep Fried Sweet Potato Balls      Origin: India	Dundu Oniyeri      Origin: Nigeria
Creole Fried Fish with Green Seasoning      Origin: Trinidad	Deep-fried River Fish with Chilli Bean Sauce      Origin: China	Durban Style Rotis      Origin: South Africa
Crêpe dentelle (Lace crepe)      Origin: France	Devilled Duck Liver and Wilding Apple      Origin: Britain
Crêpe Farine de Mil (Senegalese Millet Flour Crêpes)      Origin: Senegal	Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa

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