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 1490 recipes in total:

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Pan-fried Hosta Shoots      Origin: Britain	Patina Versatilis (Upside-down Dish)      Origin: Roman	Picoroco Tempura      Origin: Chile
Pan-fried Mackerel with Porridge Oats      Origin: Britain	Pato con Aceitunas (Duck with Olives)      Origin: Spain	Pindzur      Origin: North Macedonia
Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Peanut Butter Waffles      Origin: American	Pine Pollen Pancakes      Origin: Britain
Pan-fried Megrim with Tarragon      Origin: England	Peanut-crusted basa fillets      Origin: Britain	Pine Pollen Waffles      Origin: British
Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion	Peksimeti (Sour Dough Fingers)      Origin: Serbia	Piperade      Origin: Fusion
Pan-fried Sea Bass with Lemon Mash      Origin: Britain	Peli Sbarion Cig Oen (Lamb Leftover Meatballs)      Origin: Welsh	Pipis de Galinha (Portuguese Chicken Giblets)      Origin: Portugal
Pan-fried Squat Lobsters      Origin: England	Pennog Ffres (Fresh Herring)      Origin: Welsh	Pisca Hasa (Fried Fish)      Origin: Aruba
Pan-fried Tandoori Fish Steaks      Origin: Fusion	Penwaig Nefyn (Nefyn Herring)      Origin: Welsh	Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips)      Origin: Roman
Pan-fried Turbot with Summer Truffle Sauce      Origin: Britain	Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh	Pishme (Turkmen Dough Fritters)      Origin: Turkmenistan
Pan-fried Venison Liver with Onions and Mustard Mash      Origin: Britain	Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh	Pişme (Turkmen Fried Bread Snack)      Origin: Turkmenistan
Panko Fried Oysters      Origin: American	Peppered Snails      Origin: Nigeria	Plăcintă cu Branza (Romanian Cheese Pie)      Origin: Romania
Papaya Chicken and Coconut Milk      Origin: Solomon Islands	Perfect Scrambled Eggs      Origin: Britain	Plain Gillie's Venison      Origin: Scotland
Papuan Sago Pancake      Origin: Papua New Guinea	Perfect Valentine Steaks with Root Vegetables      Origin: Britain	Plain Omelette      Origin: France
Parasol Fritters      Origin: Britain	Perkedel Kentang (Potato Patties)      Origin: Indonesia	Plain Omelette with Sorrel      Origin: France
Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic	Pesach Chremslach (Fruit and Nut Fritters for Passover)      Origin: Jewish	Plantains and Fried Fish      Origin: Liberia
Parisienne Potatoes      Origin: France	Pescado Frito (Fried Fish)      Origin: Ecuador	Plantano Macho Frito (Fried Plantain Chips)      Origin: Equatorial Guinea
Parotta      Origin: India	Pescado Frito (Puerto Rican Fried Red Snapper)      Origin: Puerto Rico	Plays in cynee (Place in Spiced Bread Sauce)      Origin: England
Parsnip Cakes      Origin: Ireland	Petalonia Croquettes      Origin: Britain	Poha Chivda (Cabbage Chivda)      Origin: India
Parsnip Crisps      Origin: British	Phaphata (Fried Muffins)      Origin: Botswana	Pointed Gourd Bhaji      Origin: Anglo-Indian
Party crispies      Origin: Andorra	Phoulourie      Origin: Trinidad	Poisson Andalouse (Fish Andalouse)      Origin: France
Pastechi de Boeuf (Beef Pastechi)      Origin: Saint-Martin	Phthois (Pastry Rounds)      Origin: Roman	Poisson Salé (Salt Fish)      Origin: Mauritius
Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba	Phulka (Puffed Flatbread)      Origin: India	Ponco (Breakfast Fried Batter)      Origin: Welsh
Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao	Piadina      Origin: San Marino	Pontshki (Polish Doughnuts)      Origin: Poland
Pastechi Galiña (Chicken Pastechi)      Origin: Saba	Piadina Romagnola      Origin: Italy	Popcorn Shrimp      Origin: Cajun
Pastechi Galiña (Chicken Pastechi)      Origin: Aruba	Picau ar y Maen II (Welsh Cakes II)      Origin: Welsh	Poppadoms      Origin: India
Pastechi Galiña (Chicken Pastechi)      Origin: Curacao	Picau ar y Maen III (Welsh Cakes III)      Origin: Welsh	Porée de cresson (Stewed Cress)      Origin: England
Pastechi Galiña (Chicken Pastechi)      Origin: Suriname	Picau Cenin a Bacwn Caerffili (Caerphilly Leek and Bacon Welsh Cakes)      Origin: Welsh	Porc Mewn Saws Eirin (Pork in Plum Sauce)      Origin: Welsh
Pastechi Karni (Aruban Meat Empanadas)      Origin: Aruba	Pice ar y Maen (Welsh Cakes)      Origin: Welsh	Pork and Bacon Meatballs      Origin: Britain
Patacones (Fried Green Plantains)      Origin: Colombia	Pice Bach (Mini Piklets)      Origin: Welsh	Pork Chops with Sloe Sauce and Savoy Cabbage      Origin: England
Patates Douces Frites (Guinean Fried Sweet Potatoes)      Origin: Guinea	Pice Cocos (Cockle Pikelets)      Origin: Welsh	Pork Tenderloin with Mixed Wild Mushrooms      Origin: Britain
Patina de Apua Fricta (A Dish of Fried Anchovies)      Origin: Roman	Pice Jam (Jam Welsh Cakes)      Origin: Welsh	Potato and Apple Fadge      Origin: Ireland
Patina Mullorum Loco Salsi (A Dish of Red Mullet in Place of Saltfish)      Origin: Roman	Pice Llaeth Enwyn (Buttermilk Pikelets)      Origin: Welsh	Potato and Fat Hen Frittata      Origin: Britain
Patina Piscium Loco Salsi (A Dish of Fish in Place of Saltfish)      Origin: Roman	Pice Pregethwr (Preacher's Pikelets)      Origin: Welsh
Patina Solearum ex Ovis (A Dish of Soles with Eggs)      Origin: Roman	Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties)      Origin: Welsh

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