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 1435 recipes in total:

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Game Chips      Origin: Scotland	Green Oat Pancakes      Origin: American	Hoisin Pork with Garlic Noodles      Origin: China
Garaasa (Sudanese Flatbread)      Origin: Sudan-a	Greenland Reindeer Burgers      Origin: Greenland	Hojuelas (Fried Puff Squares)      Origin: Colombia
Gari Foto Béninoise (Beninese Gari Foto)      Origin: Benin	Grenadian Rotis      Origin: Grenada	Holderkuechle (Elderflower Fritters)      Origin: Germany
Gari Gnignan      Origin: Benin	Grilled Rabbit with Trevise      Origin: Italy	Home-made Tortilla Chips      Origin: Ghana
Gateaux Piments (Chilli Cakes)      Origin: Mauritius	Griots      Origin: Haiti	Honduran Refried Beans      Origin: Honduras
Gato arouille (Taro Fritters)      Origin: Mauritius	Gromperekichelder (Potato Fritters)      Origin: Luxembourg	Honey Mushroom Stuffing      Origin: American
Gedünstetes Weißkraut (Skillet Cabbage)      Origin: Germany	Gruzinchiki (Siberian Fish Rolls)      Origin: Siberia	Honeydew Melon with Caramelia Sauce      Origin: Andorra
Gesmoorde Eier      Origin: South Africa	Guadeloupe Cod Accras (Cod Fritters)      Origin: Guadeloupe	Hop Shoots with Fried Potatoes      Origin: Britain
Ghanaian Street Indomie      Origin: Ghana	Gulab Jamun      Origin: Pakistan	Hot and Sticky Chicken      Origin: Fusion
Gimchi bokk-eumbab (Kimchi Fried Rice)      Origin: Korea	Gulha (Fried Fish Balls)      Origin: Maldives	Hot Sesame Beef      Origin: China
Gimchijeon (Kimchi Pancakes)      Origin: Korea	Gutweed Salad with Fennel and Orange      Origin: Britain	Huevos Rancheros      Origin: Costa Rica
Ginger Chicken      Origin: China	Guyanese Bakes      Origin: Guyana	Huli Podi (Udupi Sambar Powder)      Origin: India
Ginger Chicken with Toasted Sesame Seeds      Origin: China	Guyanese Roti      Origin: Guyana	Huni Roshi (Coconut Flatbread)      Origin: Maldives
Ginger Prawns with Oyster Mushrooms      Origin: China	Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel)      Origin: Welsh	Hush Puppies      Origin: American
Githeri      Origin: Kenya	Hígado Aromático (Aromatic Liver)      Origin: Colombia	Ibiharage (Burundian Fried Beans)      Origin: Burundi
Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana	Habas con Refrito (Beans with Refried Beans)      Origin: Ecuador	Ibiharage II (Fried Beans II)      Origin: Burundi
Gjellë me Arra të Ellit (Chicken with Walnuts)      Origin: Albania	Haggis Balls with Mustard-whisky Sauce      Origin: Scotland	Ibirayi Bisize (Rwandan Fried Potatoes)      Origin: Rwanda
Gloucester Pancakes      Origin: England	Ham and Eggs with Piperrada      Origin: Fusion	Iga Babi Jerk Pedas (Spicy Jerk Pork Chops)      Origin: Turks Caicos
Gluten-free Chapati      Origin: Fusion	Hambúrger (Brazilian-style Burgers)      Origin: Brazil	Igname Frite (Guinean Fried Yams)      Origin: Guinea
Gluten-free Pancakes      Origin: Britain	Hash Browns      Origin: American	In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way)      Origin: Roman
Gluten-free Waffles      Origin: British	Hashed Potatoes      Origin: Ireland	In porcello lactante (Suckling Pig with Sauce)      Origin: Roman
Goan Curry Paste      Origin: Anglo-Indian	Hawthorn Flour Pancakes      Origin: British	Indian Chilli Pickle      Origin: India
Goat Mince Rissole      Origin: Britain	Hawthorn Flour Waffles      Origin: British	Indian Gulab Jamun      Origin: India
Golabjamoun (Sweet Potato Cakes)      Origin: Zambia	Hazel Pollen Pancakes      Origin: Britain	Indian-spiced Leftover Christmas Roast Veg      Origin: Britain
Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	Hazel Pollen Waffles      Origin: British	Indian-style Spicy Baby Potatoes      Origin: Britain
Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Hazelnut crêpes with caramelised bananas      Origin: Britain	Indo-Chinese Chilli Chicken      Origin: India
Gomen (Ethiopian Collard Greens)      Origin: Ethiopia	Hazelnut Pancakes      Origin: Britain	Indonesian Soufflé Omelette      Origin: Indonesia
Gonos (Fried Whitebait)      Origin: Roman	Hembesha (Eritrean Bread)      Origin: Eritrea	Ingelegde Vis (Pickled Fish)      Origin: South Africa
Gorassa (Sudanese Flatbread)      Origin: Sudan	Herby Fish Burgers      Origin: Britain	Inhame Frito (Fried Yams)      Origin: Sao Tome
Gorraasa      Origin: Sudan-a	Herring in Oatmeal      Origin: Scotland	Inswa (Boiled Termite Snack)      Origin: Zambia
Gram Flour Chapati      Origin: Fusion	Highland Slim Cakes      Origin: Scotland	Involtini Aka di Salvia (Sage and Anchovy Fritters)      Origin: Italy
Green Banana or Plantain Chips      Origin: Kenya	Hilsa Fish Fried in Curry Condiments      Origin: Anglo-Indian	Iraqi Khobz      Origin: Iraq
Green Coconut Chutney      Origin: India	Hogweed Bubble and Squeak      Origin: Britain
Green Fig and Saltfish      Origin: Saint Lucia	Hoisin chicken with Noodles      Origin: Fusion

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