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 1901 recipes in total:

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Autumnal Red Cabbage, Fine Bean and Sweet Chestnut Salad      Origin: Britain	Bananes Plantain au Gari (Plantains with Gari)      Origin: Togo	Beef Noodles with Oyster Sauce      Origin: China
Azevias de Batata Doce (Sweet Potato Pockets)      Origin: Portugal	Banani Loko (Aloko with Chilli Sauce)      Origin: Guinea	Beef Patties      Origin: British
Azevias de Feijão (Sweet White Bean Pockets)      Origin: Portugal	Bara (Surinamese Savoury Doughnuts)      Origin: Suriname	Beef Rissoles      Origin: Britain
Azevias de Grão (Sweet Chickpea Pockets)      Origin: Portugal	Bara Ceirch (Welsh Oatcakes)      Origin: Welsh	Beef Sausages      Origin: British
Baadusha      Origin: India	Bara Haidd Croyw (Unleavened Barley Bread)      Origin: Welsh	Beef Steak in Mushroom Sauce      Origin: Britain
Baajiya (Somali Black-eyed Pea Fritters)      Origin: Somalia	Bara Lawr (Laverbread)      Origin: Welsh	Beef Steak with Cucumbers      Origin: British
Bacalaitos (Salted Cod Fritters)      Origin: Dominican Republic	Bara Llaeth Enwyn (Buttermilk Bread)      Origin: Welsh	Beef Steak with Potatoes      Origin: British
Bacalao con Muselina de Ajo (Salt Cod with Garlic Mayonnaise)      Origin: Spain	Bara Pyglyd (Pitchy Bread)      Origin: Welsh	Beef Steaks with Fried Potatoes      Origin: British
Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts)      Origin: Spain	Barbagiuan      Origin: Monaco	Beef Stock      Origin: British
Bacon and Eggs      Origin: British	Barbel, Roach and Dace      Origin: British	Beef Strips in a Whisky Sauce      Origin: Scotland
Bacon Fraze      Origin: British	Barley Bannocks      Origin: British	Beef, Bubble and Squeak      Origin: British
Bacon Fried      Origin: British	Barnee Fryit (Fried Limpets)      Origin: Manx	Beer-battered fish      Origin: Britain
Bacon Froise      Origin: Britain	Barra Dulse      Origin: Scotland	Beetroot-stuffed Parathas      Origin: India
Bacon Grilled      Origin: British	Basic Flatbread      Origin: Britain	Beignet de Riz (Rice Fritters)      Origin: Mali
Bacon Omelet      Origin: British	Basic Onion Paste      Origin: India	Beignet Malien (Malian Doughnuts)      Origin: Mali
Badam Puri      Origin: India	Basic Quick Mix Pancakes      Origin: American	Beignets à l'Ananas et au Gingembre (Pineapple and Ginger Fritters)      Origin: Senegal
Bahamian Cracked Conch      Origin: Bahamas	Basque Piperrada      Origin: France	Beignets aux Pommes (Apple Fritters)      Origin: Togo
Bajan Sunday Breakfast      Origin: Barbados	Bata bil Beyd (Potato and Egg Omelette)      Origin: Algeria	Beignets d'Aubergines (Aubergine Fritters)      Origin: Mauritius
Bajiy (Red Lentil Fritters)      Origin: Somalia	Batinjaan Zalud (Moroccan Aubergine Salad)      Origin: Morocco	Beignets de Banane au Lait de Coco (Banana Fritters with Coconut Milk)      Origin: Togo
Bajiyoo (Djibouti Pulse Dumplings)      Origin: Djibouti	Batter Cakes      Origin: British	Beignets de Banane Malienne (Malian Banana Fritters)      Origin: Mali
Bajiyos (Djiboutian Potato Pakoras)      Origin: Djibouti	Batter-fried Dryad's Saddle      Origin: Britain	Beignets de Bananes (Banana Fritters)      Origin: Central African Republic
Bajra Roti (Pearl Millet Flatbread)      Origin: India	Battered Dandelion Flowers      Origin: Britain	Beignets de Mangue (Mango Fritters)      Origin: Senegal
Bake and Saltfish      Origin: Guyana	Battered Pepper Shark      Origin: Zimbabwe	Beignets de Manioc (Cassava Fritters)      Origin: Cameroon
Bakeapple Chicken Curry      Origin: Canada	Battered Queenies With Tartar Sauce      Origin: Manx	Beignets de Niebé (Cowpea Fritters)      Origin: Mali
Bakwan Jagung (Indonesian Corn Fritters)      Origin: Indonesia	Battered, Deep-fried Mushrooms with Horseradish Sauce      Origin: British	Beignets de Poulet (Malagasy Chicken Fritters)      Origin: Madagascar
Balachaung Gyaw (Fried Dried Shrimp with Chillies)      Origin: Myanmar	Bavarian Veal      Origin: Germany	Beignets Farcis (Stuffed Fritters)      Origin: Cameroon
Balah el Sham (Sweet Fried Pastries)      Origin: Egypt	Bedmi Puri      Origin: India	Belgian Waffles      Origin: Belgium
Balushahi      Origin: India	Beef and Courgette Burgers      Origin: Australia	Belizean Fried Plantains      Origin: Belize
Bambam (Cassava Bread)      Origin: Saint Vincent	Beef Cake      Origin: British	Belizean Potato Salad      Origin: Belize
Bammies (Pan-fried Cassava Bread)      Origin: Jamaica	Beef Cakes      Origin: British	Belizean Scrambled Eggs      Origin: Belize
Banana Peel and Black-eyed Bean Stew      Origin: Tanzania	Beef Cecils      Origin: British	Bengali Fuluri      Origin: Bangladesh
Banana Peel Flour Pancakes      Origin: France	Beef Collops      Origin: British	Bérédjé      Origin: Mayotte
Bananas with Split Green Peas      Origin: Rwanda	Beef Fritters      Origin: British
Bananes Pessés (Refried Plantains)      Origin: Haiti	Beef in Adobo Sauce      Origin: America

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