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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Tajadas de Plátano (Fried Ripe Plantain)      Origin: Colombia	Thai Spring Roll Wrappers      Origin: Thailand	To make Vautes      Origin: British
Talétalé (Banana Fritters)      Origin: Cote dIvoire	The 'Complete Meal' Flatbread      Origin: Fusion	To make Wafers      Origin: British
Tama      Origin: Palau	The Ultimate Chips      Origin: Britain	To make Wafers      Origin: British
Tandoori Paste      Origin: Fusion	Thepla      Origin: India	Toasted Garlic Breadcrumbs      Origin: Britain
Tandoori Roti      Origin: India	Three-cornered Leek Flower Fritters      Origin: Britain	Toasted Ravioli      Origin: American
Tannia and Pineapple Fritters      Origin: Saint Kitts	Three-cornered Leek Flowers in Tempura Batter      Origin: Britain	Tocyn y Cardi (Cardiganshire Savouries)      Origin: Welsh
Tannia Fritters      Origin: Dominica	Three-cornered Leek Omelette      Origin: Britain	Toffee Apple Slices      Origin: China
Tapas de Hongos y Patatas      Origin: Britain	Three-cornered Leeks Tempura      Origin: Britain	Toffee Bananas      Origin: China
Tarja Bil-Bajt (Fried Noodles)      Origin: Malta	Thyme-scented Lamb with Almond Skordalia      Origin: Australia	Tofu and Vegetable Stir-fry      Origin: Australia
Taro Rösti      Origin: Palau	Tiger Nut Snacks      Origin: Nigeria	Tofu Laver and Leek Croquettes      Origin: Ireland
Tasalsan Guril (Mongolian Fried Noodles)      Origin: Mongolia	Tilapia grillé avec aloco (Grilled Tilapia with Aloco)      Origin: Cameroon	Tongan Taro Fritters      Origin: Tonga
Tatale (Plantain Cakes)      Origin: Ghana	To boil a leg of lamb      Origin: British	Tonkatsu Pork      Origin: Japan
Tchektchouka de Médéa      Origin: Algeria	To Dress Barbel      Origin: British	Torrejas Salvadoreñas      Origin: El Salvador
Teisen Datws wedi Ffrio (Fried Potato Cakes)      Origin: Welsh	To Dress Beef Kidney I      Origin: British	Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce)      Origin: Spain
Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh	To Dress Beef Kidney II      Origin: British	Torta de gazpacho Manchego (Manchego Gazpacho Flatbreads)      Origin: Spain
Teisen Gri (Griddle Cake)      Origin: Welsh	To Dress Beef Kidney III      Origin: British	Tortas de Ervas do Alhau (Fried Gutweed Corvo Style)      Origin: Portugal
Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)      Origin: Welsh	To dress cold fowl or pigeon      Origin: British	Tortilla (Classic Spanish Tortilla)      Origin: Spain
Teisen Tincar (Tinker's Cake)      Origin: Welsh	To Dress Scotch Collops      Origin: British	Tortilla à la Payesa (Spanish Vegetable Omelette)      Origin: Spain
Teisenau Tatws (Potato Cakes)      Origin: Welsh	To dress white Scotch collops      Origin: British	Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea
Teisenau Tatws Sawrus (Savoury Potato Cakes)      Origin: Welsh	To Dress Whitebait      Origin: British	Tortilla de Patatas (Spanish Potato Omelette)      Origin: Spain
Teisenau Ysgafn (Welsh Light Cakes)      Origin: Welsh	To force cucumbers      Origin: British	Tortilla Española (Spanish Omelette)      Origin: Spain
Teisennau Cocos (Cockle Cakes)      Origin: Welsh	To fry Beans      Origin: British	Tortilla Española      Origin: Costa Rica
Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen's Day Pikelets)      Origin: Welsh	To Fry Bread to Serve with Soup      Origin: Britain	Tortillas de Platanos (Plantain Tortillas)      Origin: Costa Rica
Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)      Origin: Welsh	To fry cold veal      Origin: British	Tortillas di Harina (Flour Tortillas)      Origin: Mexico
Teisennau Reis o'r Radell (Rice Griddle Cakes)      Origin: Welsh	To Fry Smelts      Origin: British	Tortillas di Harina (Flour Tortillas)      Origin: Honduras
Teisennau Tatws (Welsh Potato Cakes)      Origin: Welsh	To fry tripe      Origin: British	Tostones (Fried Plantains)      Origin: Haiti
Telo met Bakkeljauw (Fried Cassava with Salt Cod)      Origin: Suriname	To make a Frose      Origin: England	Tournedos Rossini (Fillet Rossini)      Origin: France
Tempura      Origin: Japan	To make an Amulet      Origin: British	Tournedos Rossini      Origin: France
Tempura Reedmace Flower Heads      Origin: Britain	To make an Apple Tansie      Origin: British	Traditional Chapati      Origin: Anglo-Indian
Terong Belado (Spicy Aubergine)      Origin: Brunei	To make fine Pan-cakes fryed without Butter or Lard      Origin: British	Traditional Irish Boxty      Origin: Ireland
Terung Saus Santan (Fried Aubergines with Coconut Milk)      Origin: Papua	To Make Force-meat Balls      Origin: British	Traditional Omelette Arnold Bennet      Origin: British
Tex-Mex Beef Tacos      Origin: America	To make Fritters      Origin: British	Traditional Salisbury Steak      Origin: America
Tex-Mex Meatball Tacos      Origin: America	To make jumballs      Origin: Britain
Tex-Mex Quesadillas      Origin: America	To Make Sausages      Origin: British

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