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 1693 recipes in total:

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Masala Fish Fried with Brinjals      Origin: South Africa	Mochi Doughnuts      Origin: Hawaii	Mushroom-stuffed Draniki      Origin: Belarus
Masala French Fries      Origin: India	Mofo Akondro (Malagasy Banana Fritters)      Origin: Madagascar	Mushrooms with Parsley and Garlic      Origin: Britain
Masale      Origin: Somalia	Mofo Sakay (Spiced Fritters)      Origin: Madagascar	Mustard Beef with Potato Gratin      Origin: Australia
Maschi      Origin: Sudan	Mofongo      Origin: Puerto Rico	Mustard-crusted Herring      Origin: Britain
Matbucha (Spicy Cooked Tomato and Pepper Salad)      Origin: Israel	Mologathanni Soup      Origin: Sri Lanka	Mutton Rissole      Origin: Britain
Matchstick Potatoes      Origin: Britain	Molokhia      Origin: Egypt	Mysore Bonda      Origin: Italy
Matzo Brei      Origin: Israel	Monkey Gland Steak      Origin: Southern Africa	Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia
Matzoh Onion Stuffing      Origin: Jewish	Montserrat Jerk Prawns      Origin: Montserrat	Nachynka Z Kapusty (Cabbage Filling For Vareniki)      Origin: Ukraine
Mawa Gujiya      Origin: India	Montserratian Johnny Cakes      Origin: Montserrat	Nam Prik Pao (Thai Chilli Paste)      Origin: Thailand
Mazavaroo au Limon      Origin: Mauritius	Montserratian Rotis      Origin: Montserrat	Namak Paray      Origin: Pakistan
Mazze de Tamburo (Fried Shaggy Parasols)      Origin: Italy	Moo Shu Pancakes      Origin: China	Nasi Goreng (Fried Rice)      Origin: Indonesia
Mbongo Tjobi      Origin: Cameroon	Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Nasi Goreng (Fried Rice)      Origin: Cocos Islands
Me'orav Yerushalmi (Jerusalem Mixed Grill)      Origin: Israel	Moongre ki Subzi (Radish Pod and Potato Sauté)      Origin: India	Nasi Goreng (Fried Rice)      Origin: New Caledonia
Meadow Waxcap Frittata      Origin: Britain	Moos Bukaani (Fried Plantains)      Origin: Somalia	Nasi Goreng Istimewa (Fried Rice Breakfast)      Origin: Indonesia
Meatballs in Yoghurt Sauce      Origin: Uganda	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil	Nasi Trafasie (Surinamese Fried Rice)      Origin: Suriname
Medallones de Congrio Frito (Fried Conger Eel Medallions)      Origin: Easter Island	Morel Rösti      Origin: Switzerland	Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros
Mexican Chicken Sausage      Origin: Fusion	Morels with Yellow Bell Peppers      Origin: Britain	Nepalese Mustard Greens Bhutuwa      Origin: Nepal
Mexican-style Mackerel and Rice      Origin: Fusion	Moroho (Fried Greens)      Origin: Lesotho	Nepalese Mustard Greens Bhutuwa      Origin: Nepal
Mho Kazun Ywet Kyaw (Stir-fried Water Spinach with Straw Mushrooms)      Origin: Myanmar	Morue Rôtie à la Sauce Tomate (Roast Salt Cod with Tomato Sauce)      Origin: Monaco	Nettle and Sorrel Omelette      Origin: Ireland
Miške (Mice)      Origin: Slovenia	Moshari me Patates (Veal with Potatoes)      Origin: Cyprus	Nettle Purée and Oatmeal Cakes (Nettle Purée Oatcakes)      Origin: British
Microwave Polenta and Sausage      Origin: American	Mozzarella Fritters      Origin: Ireland	Nettle Purée Fritters      Origin: Britain
Middle Easters Falafel (Middle Eastern Falafel)      Origin: Middle East	Mseman (Moroccan Flatbread)      Origin: Morocco	New Year's Eve Latkes      Origin: Germany
Mielie Fritters      Origin: Zimbabwe	Mucver (Turkish Courgette Patties)      Origin: Turkey	Ngege with Peanut Sauce (Tilapia with Peanut Sauce)      Origin: East Africa
Migas de Extremadura (Migas with Serrano Ham)      Origin: Spain	Mughlai-style Camel Curry      Origin: India	Nigerian Buns      Origin: Nigeria
Mikate ya Maji (Zenji Pancakes)      Origin: Tanzania	Mulku (Murukku)      Origin: Mauritius	Nigerian Fried Rice II      Origin: Nigeria
Mikates (Congolese Sweet Doughnuts)      Origin: DR-Congo	Multi-grain Pancakes      Origin: American	Nigerian Fried Turkey      Origin: Nigeria
Milanesa Uruguaya      Origin: Uruguay	Multi-grain Pancakes with Reedmace Pollen      Origin: American	Nigerian Pancakes with Prawns      Origin: Nigeria
Milka Micic (Cheese-filled Crepes)      Origin: Serbia	Multi-grain Waffles      Origin: British	Nimki (Crispy Flour Crackers)      Origin: Bengal
Minari-buchimgae (Water Dropwort Pancake)      Origin: Korea	Mushroom Bruschetta      Origin: Britain	NjaNjaMoto (Smelt in Njangsa Sauce)      Origin: Cameroon
Mini Crab Cakes      Origin: Fusion	Mushroom Croquettes      Origin: Belarus	Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France
Minutal marinum (Seafood Fricassee)      Origin: Roman	Mushroom Cutlets with Walnut Sauce      Origin: British	Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi      Origin: Fusion
Mititei (Romanian Minced Meat Sausages)      Origin: Romania	Mushroom Fricassee      Origin: American	Nuegados de Yucca y Masa      Origin: El Salvador
Miyeok Julgi Bokkeum (Korean Kelp Stem Accompaniment)      Origin: Korea	Mushroom Frittata      Origin: Britain
Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros	Mushroom Pâté      Origin: Britain

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