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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Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana	Ham and Eggs with Piperrada      Origin: Fusion	Indonesian Soufflé Omelette      Origin: Indonesia
Gjellë me Arra të Ellit (Chicken with Walnuts)      Origin: Albania	Hambúrger (Brazilian-style Burgers)      Origin: Brazil	Ingelegde Vis (Pickled Fish)      Origin: South Africa
Gloucester Pancakes      Origin: England	Hash Browns      Origin: American	Inhame Frito (Fried Yams)      Origin: Sao Tome
Gluten-free Chapati      Origin: Fusion	Hashed Potatoes      Origin: Ireland	Inswa (Boiled Termite Snack)      Origin: Zambia
Gluten-free Pancakes      Origin: Britain	Hawthorn Flour Pancakes      Origin: British	Involtini Aka di Salvia (Sage and Anchovy Fritters)      Origin: Italy
Gluten-free Waffles      Origin: British	Hawthorn Flour Waffles      Origin: British	Irish Potato Pancakes      Origin: Ireland
Goan Curry Paste      Origin: Anglo-Indian	Hazelnut crêpes with caramelised bananas      Origin: Britain	Irish Potato Wedges      Origin: Ireland
Goat Mince Rissole      Origin: Britain	Hembesha (Eritrean Bread)      Origin: Eritrea	Irish Soda Farls      Origin: Ireland
Golabjamoun (Sweet Potato Cakes)      Origin: Zambia	Herby Fish Burgers      Origin: Britain	Irn-Bru Pakoras      Origin: Scotland
Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	Herring in Oatmeal      Origin: Scotland	Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus)      Origin: Roman
Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Highland Slim Cakes      Origin: Scotland	Isicia de lolligine (Squid Rissoles)      Origin: Roman
Gomen (Ethiopian Collard Greens)      Origin: Ethiopia	Hilsa Fish Fried in Curry Condiments      Origin: Anglo-Indian	Isicia de scillis (Prawn Rissole)      Origin: Roman
Gorraasa      Origin: Sudan-a	Hogweed Bubble and Squeak      Origin: Britain	Isicia Marina (Seafood Patties)      Origin: Roman
Gram Flour Chapati      Origin: Fusion	Hoisin Pork with Garlic Noodles      Origin: China	Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman
Green Banana or Plantain Chips      Origin: Kenya	Hojuelas (Fried Puff Squares)      Origin: Colombia	Ius in Caprea (Sauce for Roebuck)      Origin: Roman
Green Coconut Chutney      Origin: India	Holderkuechle (Elderflower Fritters)      Origin: Germany	Jaegerschnitzel (Hunter's Schnitzels)      Origin: Germany
Green Fig and Saltfish      Origin: Saint Lucia	Honduran Refried Beans      Origin: Honduras	Jalapeño Wonton Puffs      Origin: American
Green Oat Pancakes      Origin: American	Honey Mushroom Stuffing      Origin: American	Jalebis      Origin: India
Greenland Reindeer Burgers      Origin: Greenland	Hop Shoots with Fried Potatoes      Origin: Britain	Jamaican Jerk Chicken      Origin: Jamaica
Grenadian Rotis      Origin: Grenada	Hot Sesame Beef      Origin: China	Jamaican Jerk Jackfruit      Origin: Jamaica
Grilled Rabbit with Trevise      Origin: Italy	Huevos Rancheros      Origin: Costa Rica	Jangri      Origin: India
Griots      Origin: Haiti	Huli Podi (Udupi Sambar Powder)      Origin: India	John Dory with Cider, Apples and Cream      Origin: Britain
Gromperekichelder (Potato Fritters)      Origin: Luxembourg	Hush Puppies      Origin: American	Johnny Cakes      Origin: Saint Kitts
Gruzinchiki (Siberian Fish Rolls)      Origin: Siberia	Ibiharage (Burundian Fried Beans)      Origin: Burundi	Jolly Boys      Origin: England
Guadeloupe Cod Accras (Cod Fritters)      Origin: Guadeloupe	Ibiharage II (Fried Beans II)      Origin: Burundi	Jubnyeh (Sweet Cheese Fritters)      Origin: Somalia
Gulab Jamun      Origin: Pakistan	Ibirayi Bisize (Rwandan Fried Potatoes)      Origin: Rwanda	Köttbullar med Saltgurka, Gräddsås och Äppelströssel (Meatballs with pickles, cream sauce and apple sprinkles)      Origin: Sweden
Gulha (Fried Fish Balls)      Origin: Maldives	Iga Babi Jerk Pedas (Spicy Jerk Pork Chops)      Origin: Turks Caicos	Ka'abur (Beef and Potato Meatballs)      Origin: Tunisia
Gutweed Salad with Fennel and Orange      Origin: Britain	Igname Frite (Guinean Fried Yams)      Origin: Guinea	Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta
Guyanese Bakes      Origin: Guyana	In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way)      Origin: Roman	Karoo Roast Ostrich Steak      Origin: eSwatini
Guyanese Roti      Origin: Guyana	In porcello lactante (Suckling Pig with Sauce)      Origin: Roman	Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany
Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel)      Origin: Welsh	Indian Chilli Pickle      Origin: India	Katchourie      Origin: Trinidad
Hígado Aromático (Aromatic Liver)      Origin: Colombia	Indian-spiced Leftover Christmas Roast Veg      Origin: Britain	Kati rolls      Origin: India
Habas con Refrito (Beans with Refried Beans)      Origin: Ecuador	Indian-style Spicy Baby Potatoes      Origin: Britain
Haggis Balls with Mustard-whisky Sauce      Origin: Scotland	Indo-Chinese Chilli Chicken      Origin: India

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