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 1426 recipes in total:

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Mustard-crusted Herring      Origin: Britain	Omled Sloj (Onion Greens Omelette)      Origin: Welsh	Pan-fried Venison Liver with Onions and Mustard Mash      Origin: Britain
Mutton Rissole      Origin: British	Onion Bhajee      Origin: Britain	Panko Fried Oysters      Origin: American
Mysore Bonda      Origin: Italy	Onion Bhaji      Origin: India	Papaya Chicken and Coconut Milk      Origin: Solomon Islands
Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia	Orange and Walnut Blintzes      Origin: American	Papuan Sago Pancake      Origin: Papua New Guinea
Nachynka Z Kapusty (Cabbage Filling For Vareniki)      Origin: Ukraine	Oriental Chicken with Broccoli      Origin: Fusion	Parasol Fritters      Origin: Britain
Nam Prik Pao (Thai Chilli Paste)      Origin: Thailand	Osban (Offal Sausages)      Origin: Libya	Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic
Namak Paray      Origin: Pakistan	Ostfriesisch (East Frisian New Year Cones)      Origin: Germany	Parisienne Potatoes      Origin: France
Nasi Goreng (Fried Rice)      Origin: Indonesia	Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia	Parotta      Origin: India
Nasi Goreng (Fried Rice)      Origin: Cocos Islands	Ova spongia ex lacte (Pancakes with Milk)      Origin: Roman	Parsnip Cakes      Origin: Ireland
Nasi Goreng (Fried Rice)      Origin: New Caledonia	Ova spongia ex lacte (Honey Omelette)      Origin: Roman	Parsnip Crisps      Origin: British
Nasi Goreng Istimewa (Fried Rice Breakfast)      Origin: Indonesia	Oxeye Daisy Chopsuey      Origin: Fusion	Party crispies      Origin: Andorra
Nasi Trafasie (Surinamese Fried Rice)      Origin: Suriname	Oxford Sausages      Origin: England	Pastechi de Boeuf (Beef Pastechi)      Origin: Saint-Martin
Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros	Oyster Croquets      Origin: British	Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba
Nepalese Mustard Greens Bhutuwa      Origin: Nepal	Oysters in Stout Batter with Carrageen      Origin: Ireland	Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao
Nepalese Mustard Greens Bhutuwa      Origin: Nepal	Pâtes 'Teuf-Teuf' (Pasta 'Teuf-Teuf')      Origin: Mali	Pastechi Galiña (Chicken Pastechi)      Origin: Saba
Nettle and Sorrel Omelette      Origin: Ireland	Pad Gra Prow (Holy Basil Beef)      Origin: Thailand	Pastechi Galiña (Chicken Pastechi)      Origin: Aruba
Nettle Purée Fritters      Origin: Britain	Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Pastechi Galiña (Chicken Pastechi)      Origin: Curacao
New Year's Eve Latkes      Origin: Germany	Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Pastechi Galiña (Chicken Pastechi)      Origin: Suriname
Ngege with Peanut Sauce (Tilapia with Peanut Sauce)      Origin: East Africa	Pad Thai      Origin: Thailand	Pastechi Karni (Aruban Meat Empanadas)      Origin: Aruba
Nigerian Buns      Origin: Nigeria	Palatschinken (Austrian Pancakes)      Origin: Austria	Patacones (Fried Green Plantains)      Origin: Colombia
Nigerian Fried Rice II      Origin: Nigeria	Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Patates Douces Frites (Guinean Fried Sweet Potatoes)      Origin: Guinea
Nigerian Fried Turkey      Origin: Nigeria	Pan Bati      Origin: Aruba	Patina de Apua Fricta (A Dish of Fried Anchovies)      Origin: Roman
Nigerian Pancakes with Prawns      Origin: Nigeria	Pan Bati      Origin: Sint Eustatius	Patina Mullorum Loco Salsi (A Dish of Red Mullet in Place of Saltfish)      Origin: Roman
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pan Haggerty      Origin: England	Patina Piscium Loco Salsi (A Dish of Fish in Place of Saltfish)      Origin: Roman
Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Pan Puddings      Origin: Scotland	Patina Solearum ex Ovis (A Dish of Soles with Eggs)      Origin: Roman
Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi      Origin: Fusion	Pan-fried Carp      Origin: Montenegro	Patina Versatilis (Upside-down Dish)      Origin: Roman
Nyama na Irio (Meat with Corn)      Origin: Kenya	Pan-fried Hosta Shoots      Origin: Britain	Pato con Aceitunas (Duck with Olives)      Origin: Spain
Nysebek (A Dish, Nice for the Mouth)      Origin: England	Pan-fried Mackerel with Porridge Oats      Origin: Britain	Peanut Butter Waffles      Origin: American
Oarweed Chips      Origin: British	Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Peanut-crusted basa fillets      Origin: Britain
Obuoliu Blynai (Lithuanian Apple Pancakes)      Origin: Lithuania	Pan-fried Megrim with Tarragon      Origin: England	Peksimeti (Sour Dough Fingers)      Origin: Serbia
Ocopa de Camarones (Prawn Ocopa)      Origin: Peru	Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion	Peli Sbarion Cig Oen (Lamb Leftover Meatballs)      Origin: Welsh
Ojojo Meat Balls      Origin: Nigeria	Pan-fried Sea Bass with Lemon Mash      Origin: Britain	Pennog Ffres (Fresh Herring)      Origin: Welsh
Olive Tortilla      Origin: Chile	Pan-fried Squat Lobsters      Origin: England
Omentata ita Fiunt (Smoked Liver Meatballs)      Origin: Roman	Pan-fried Tandoori Fish Steaks      Origin: Fusion

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