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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Easter Frittata      Origin: American	Fish in Orange and Caraway Sauce      Origin: Mediterranean	Frites Belges (Belgian Fries)      Origin: Belgium
Easter Ledge Pudding      Origin: Britain	Fish Puffs      Origin: Britain	Frites d'Igname (Yam Chips)      Origin: Burkina Faso
Easterledge      Origin: England	Fish Sausages      Origin: Scotland	Friture (Fried Small River Fish)      Origin: Luxembourg
Egg Bhurji (Spicy Scrambled Egg)      Origin: India	Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden	Fruit Risshews      Origin: England
Egg Fu Yung      Origin: China	Fiskibollur (Icelandic Fish Balls with Curry Sauce)      Origin: Iceland	Fruity Pancake Traybake      Origin: Britain
Egg Sponge with Milk      Origin: Roman	Flying Fish with Cou Cou      Origin: Barbados	Fry Jack      Origin: Belize
Eggs Benedict Pancakes      Origin: Britain	Fowl Fricadelles      Origin: Britain	Frytor of pastronakes of skyrwyts and of apples (Fritters of Parsnips, Skirrets and of Apples)      Origin: England
Empanadas de Atun Fritas (Fried Tuna Empanadas)      Origin: Mexico	Franjki (Dalmatian Fried Pastry)      Origin: Croatia	Frytour Blaunched (White Fritters)      Origin: England
Empanadas Dulces (Sweet Pies)      Origin: Colombia	Freekeh and Oat Porridge with Crisp Fried Egg      Origin: Australia	Frytour of Erebes (Herb Fritters)      Origin: England
Empanadas Method II      Origin: Chile	Fricadelles      Origin: France	Frytour of Mylke (Milk Fritters)      Origin: England
English Muffins      Origin: English	Fricassée de Brède Chouchou (Fricassee of Pumpkin Leaves)      Origin: Reunion	Frytour of mylke II (Milk Fritters II)      Origin: England
English Muffins II      Origin: Britain	Fricassée de Brèdes (Fricassee of Amaranth Greens)      Origin: Reunion	Frytour of Pasturnakes (Parsnip Fritters)      Origin: England
Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce)      Origin: Spain	Fried Bakes      Origin: Saint Lucia	Fu Yung Hai (Eggs Fu Yung)      Origin: China
Ewa Dodo (Black-eyed peas with Plantains)      Origin: Niger	Fried Brinjal Sambal      Origin: Myanmar	Funkaso (Millet Pancakes)      Origin: Nigeria
Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese)      Origin: Albania	Fried Camel      Origin: UAE	Furmente with porpays (Grain Pottage with Porpoise)      Origin: England
Fabaciae Frictae (Fried Green Beans)      Origin: Roman	Fried Cassava      Origin: Liberia	Gâteau de Guinée (Guinean Cake)      Origin: Guinea
Fagato Alla Veneziana (Venetian Liver)      Origin: Italy	Fried Chicken Emirati Style      Origin: UAE	Galette aux champignons (Mushroom galette)      Origin: France
Fairy Ring Champignon Omelette      Origin: France	Fried Chicken, Ital Vegetables and Rundown Sauce      Origin: Jamaica	Galette saucisse (Sausage Pancakes)      Origin: France
Falafel      Origin: Middle East	Fried Cod Roe      Origin: Scotland	Galettes de couac à la sauce tomate (Couac pancakes with tomato sauce)      Origin: French Guiana
Fari Masa      Origin: Niger	Fried Conch Fritters      Origin: Turks Caicos	Galettes de Légumes au Fonio (Vegetable Fritters with Fonio)      Origin: Burkina Faso
Farz buen (Crepes cooked like scrambled eggs)      Origin: France	Fried Crumbs      Origin: Britain	Galifoto      Origin: Togo
Fatayas Sénégalais (Senegalese Fatayas)      Origin: Senegal	Fried Dandelion 'Mushrooms'      Origin: Britain	Gambian Meat Pie      Origin: Gambia
Feijão Tropeiro (Drover's Beans)      Origin: Brazil	Fried Fish Roe      Origin: Saint Lucia	Game Chips      Origin: Scotland
Fenek Moqli (Fried Rabbit)      Origin: Malta	Fried Fish with Pine Kernels      Origin: China	Garaasa (Sudanese Flatbread)      Origin: Sudan-a
Ffa Ffrengig â Chig Moch (French Beans and Bacon)      Origin: Welsh	Fried Herring      Origin: Scotland	Gari Foto Béninoise (Beninese Gari Foto)      Origin: Benin
Ffagod Cig Oen (Welsh Lamb Faggots)      Origin: Welsh	Fried Mackerel with Gooseberries      Origin: England	Gari Gnignan      Origin: Benin
Ffagod Traddodiadol (traditional Faggots)      Origin: Welsh	Fried Plantains      Origin: Anglo-Indian	Gateaux Piments (Chilli Cakes)      Origin: Mauritius
Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce)      Origin: Welsh	Fried Potatoes with Rosemary and Garlic      Origin: Ireland	Gato arouille (Taro Fritters)      Origin: Mauritius
Fillet of Pork with Sea Lettuce Crust      Origin: England	Fried Pumpkin      Origin: Nigeria	Gedünstetes Weißkraut (Skillet Cabbage)      Origin: Germany
Fillets of John Dory with Sage      Origin: Britain	Fried Trinidadian Okra      Origin: Trinidad	Ginger Chicken with Toasted Sesame Seeds      Origin: China
Fini N'Gomi (Fonio Fritters)      Origin: Mali	Fried White Ants      Origin: Malawi	Ginger Prawns with Oyster Mushrooms      Origin: China
Finnan Haddock with Cheese      Origin: Scotland	Frijoles Refritos (Refried Beans)      Origin: Mexico	Githeri      Origin: Kenya
Firigisi za Kuku (Chicken Gizzard Appetizer)      Origin: Tanzania	Frikadeller (Danish Meatballs)      Origin: Denmark
Fish and Fennel Sauté      Origin: Britain	Fritela di Malva (Common Mallow Flower Fritters)      Origin: Italy

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