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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Bérédjé      Origin: Comoros	Boiled Salmon After the Scotch Fashion      Origin: British	Boxty Pancakes      Origin: Northern Ireland
Bermuda Chicken      Origin: Bermuda	Bokit (Guadeloupe Fried Bread)      Origin: Guadeloupe	Braised Meatballs      Origin: China
Bermuda Rockfish with Bananas and Rum Sauce      Origin: Bermuda	Boletos Aliter (Boletes, Another Way)      Origin: Roman	Bramborové Knedlíky (Czech Potato Dumplings)      Origin: Czech
Bermudan Fishcakes      Origin: Bermuda	Bolinhos de Bacalhau (Salt Cod Fritters)      Origin: Portugal	Brazilian-style Venison with Rice      Origin: Fusion
Bermudan Fried Fish      Origin: Bermuda	Bolinhos de Bacalhau (Brazilian Salt Cod Balls)      Origin: Brazil	Breaded Ammassat      Origin: Greenland
Berreenyn Innyd (Manx Pancakes)      Origin: Manx	Bolinhos de Mancarra com Peixe (Fish Peanut Balls)      Origin: Guinea-Bissau	Breaded Chicken of the Woods with Wild Garlic and Walnut Mayonnaise      Origin: Germany
Besan Ladoo      Origin: India	Bolinhos de Najita (Najita Balls)      Origin: Mozambique	Breaded Saffron Milk Caps      Origin: Britain
Beyaz Peynirli Yumurta (Eggs with Feta Cheese)      Origin: Turkey	Bolita di Keshi (Cheese Balls)      Origin: Aruba	Breadfruit Cou-Cou      Origin: Saint Lucia
Bhindi Masala (Okra Masala)      Origin: India	Bolitas de Jamon (Ham Balls)      Origin: Aruba	Breakfast Pancakes      Origin: Britain
Bihun Goreng (Fried Glass Noodles)      Origin: Indonesia	Bolo do Caco      Origin: Portugal	Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh
Bilingani la Kukaanga (Fried Cauliflower)      Origin: Kenya	Bolu Foo (Prawns with Peppers)      Origin: Togo	Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh
Binch Akara (Bean Fritters)      Origin: Zambia	Bombas con crema de manzana (Fritters with Apple Cream)      Origin: Spain	Breid (Breadfruit Puffs)      Origin: Pitcairn Islands
Bird Cherry Flour Pancakes      Origin: Britain	Bombay Potatoes      Origin: India	Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta)      Origin: Welsh
Bissap Beuguedj (Hibiscus Leaf Paste)      Origin: Ghana	Bombay toast      Origin: India	Brik à la Viande (Algerian Meat Turnovers)      Origin: Algeria
Bistec de Higado (Beef Liver Steaks)      Origin: Ecuador	Bonfire Fried Chicken      Origin: British	Brik Dannouni (Stuffed Lamb Turnovers)      Origin: Tunisia
Bistec Encebollado Salvadoreño (Salvadorean Steak and Onions)      Origin: El Salvador	Bonjan Salat (Spicy Aubergine Salad)      Origin: Afghanistan	Briks Dayouls (Dayoul Pastry Sheets)      Origin: Algeria
Bitter Ballen (Bitter Balls)      Origin: Netherlands	Boondi Laddu      Origin: India	Briouat à la Viande Hachée (Briouat with Minced Meat Filling)      Origin: Mali
Bitterbal (Meat Croquettes)      Origin: Aruba	Bori (Bengali Baked Dumplings)      Origin: India	Briouates Beton (Tuna Turnovers)      Origin: Algeria
Black Curry Powder      Origin: Sri Lanka	Botokin (Togolese Doughnuts)      Origin: Togo	Brithyll Abermeurig (Abermeurig Trout)      Origin: Welsh
Black Pudding and Mash Cakes      Origin: British	Bottom Belleh (Sierra Leonean Deep Fried Fish Pasties)      Origin: Sierra Leone	Brithyll gyda Almonau (Trout with Almonds)      Origin: Welsh
Black-eyed Beans and Plantain Pottage      Origin: Nigeria	Boudin à la Reine      Origin: British	Brithyll mewn Cig Moch (Trout in Bacon)      Origin: Welsh
Blackened Salmon Fajitas      Origin: America	Boudins (Boudin Sausage)      Origin: France	Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs)      Origin: Welsh
Blank Desne (White Desire)      Origin: England	Boules de Bananes (Banana Fritters)      Origin: Guinea	Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Blini s 3 ikrami (Blini with Three Caviars)      Origin: Russia	Boulette de Poisson (Fish Fritters)      Origin: Mali	Broiled Artichokes      Origin: British
Blintzes      Origin: Jewish	Boulettes à l'Igname (Fried Yam Balls)      Origin: Togo	Broiled Beef Steaks      Origin: British
Blueberry Laddoo      Origin: Fusion	Boulettes à l'igname Nigerienne (Yam Dumplings from Niger)      Origin: Niger	Broiled Veal Cutlets à l'Italienne      Origin: British
Blynai (Lithuanian Pancakes)      Origin: Lithuania	Boulettes de morue comme à Saint-Pierre-et-Miquelon (Cod Balls, Saint-Pierre and Miquelon Style)      Origin: Saint Pierre	Brunei Murtabak (Meat Rotis)      Origin: Brunei
Bobó Frito (Sao Tomean Chicken Croquettes)      Origin: Sao Tome	Boulettes de Poisson Burkinabé (Burkinabe Fish Balls)      Origin: Burkina Faso	Brunei Murtabak (Meat Rotis)      Origin: Singapore
Bobófrito (Fried Bananas)      Origin: Sao Tome	Boulettes de Viande (Beef Meatballs)      Origin: Cameroon	Bruscandoli Frittata (Hop Shoot Frittata)      Origin: Italy
Bobófrito (Sao Tomean Fried Fish)      Origin: Sao Tome	Bourek me Kima (Pastries Stuffed with Minced Meat)      Origin: Cyprus	Brussels Sprouts with Chestnuts      Origin: Britain
Bobotie Pancakes      Origin: South Africa	Bourmassa Sale (Savoury Fritters)      Origin: Burkina Faso	Buñuelos de yuca (Cassava Fritters)      Origin: Colombia
Bofloto (Soufflé Doughuts)      Origin: Togo	Bourmassa Sucrs (Sweet Fritters)      Origin: Burkina Faso	Bubble and Squeak      Origin: Britain
Bohobe ba Polata (Lesothan Fat Cakes)      Origin: Lesotho	Boxty      Origin: Ireland
Boiled and Fried Sea Kale Roots      Origin: Britain	Boxty (Potato Griddle Cakes)      Origin: Northern Ireland

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