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 1435 recipes in total:

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Chackouka (Poached Eggs on Pepper Ragout)      Origin: Algeria	Chicken tabaka with Plum Sauce (Georgian Spitted Chicken with Plum Sauce)      Origin: Georgia	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh
Chakchouka      Origin: Tunisia	Chicken with Cashew Nuts      Origin: China	Cocosian Crispy-fried Fish      Origin: Cocos Islands
Chamorro Flour Titiyas      Origin: Northern Mariana Islands	Chicken with Spiced Rice      Origin: Australia	Cocoyam Flour Pancakes      Origin: Britain
Chamorro Flour Titiyas      Origin: Guam	Chin Baung Kaw (Fried Roselle Leaves)      Origin: Myanmar	Cocoyam Flour Waffles      Origin: British
Chamorro Shrimp Patties      Origin: Northern Mariana Islands	Chin Chin      Origin: Nigeria	Cod à L'Indienne      Origin: Britain
Chamorro Shrimp Patties      Origin: Guam	Chin Chin II      Origin: Nigeria	Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain
Chapati      Origin: India	Chinese Crispy Duck      Origin: China	Cod-fish Balls      Origin: Dominica
Chapati      Origin: East Africa	Chinese Fish Cakes      Origin: China	Coda di rospo con Barba di Frate (Monkfish with Monk's Beard Greens)      Origin: Vatican City
Chapos (Sudanese Chapati)      Origin: Sudan-a	Chinese Pan-fried Whole Fish      Origin: China	Comadore (Fruit Pie Delicacies)      Origin: England
Charlet Yforced (Meat Charlet)      Origin: England	Chips Bananes Plantains (Plantain Chips)      Origin: Senegal	Common Hogweed Flower Bud Tempura      Origin: Britain
Chatpati Murghi Tangen (Fried Chicken Drumsticks)      Origin: India	Chipsi Mayai      Origin: Tanzania	Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain
Cheese and Sesame Balls      Origin: Roman	Chive and Cheese Blinis with Scrambled Eggs and Smoked Salmon      Origin: Britain	Conch Fritters      Origin: British Virgin Islands
Cheese Chips and Gravy      Origin: Manx	Chive Omelette      Origin: Britain	Conch Fritters      Origin: US Virgin Islands
Cheese Pastechi      Origin: Sint Eustatius	Chocolate Banana Flour Patties      Origin: Britain	Corn Tortilla      Origin: Mexico
Cheese Pastechi      Origin: Sint Maarten	Chocolate Dock Flour Patties      Origin: Britain	Corn Tortilla      Origin: Guatemala
Cheese Pastechi      Origin: Saba	Chop Suey      Origin: Fusion	Corn Tortilla      Origin: Costa Rica
Cheese Pastechi      Origin: Aruba	Chorreadas      Origin: Costa Rica	Cornish Buttered Lobster      Origin: Britain
Cheese Pastechi      Origin: Bonaire	Chou Sautés au Boeuf (Cabbage Sautéed with Beef)      Origin: Cameroon	Cornish Crab Cakes      Origin: Britain
Cheese Pastechi      Origin: Curacao	Chremzel (Sweet Matzo Pancakes)      Origin: Poland	Cornish Fish Cakes      Origin: Britain
Cheese Pastechi      Origin: Suriname	Chu Hou Paste      Origin: Hong Kong	Cornish Hog's Pudding      Origin: England
Chestnut Flour Pancakes      Origin: Britain	Chuleta de Chancho a la Naranja (Pork Chop with Orange)      Origin: Ecuador	Cornish King Scallops and Black Pudding      Origin: England
Chestnut Flour Waffles      Origin: Britain	Chuletas al Limón (Lemon Pork Chops)      Origin: Colombia	Cornish Potato Cakes      Origin: England
Chettinad Fish Fry      Origin: India	Chulitas de Cordero (Spanish Lamb Cutlets)      Origin: Spain	Cornish Wrasse with Spring Onions, Cream and White Wine      Origin: England
Chewetts of flesh day (Chewetts for Flesh Days)      Origin: England	Churros (Fried Choux Pastries)      Origin: Spain	Cornmeal Chapati      Origin: Fusion
Chewetts on fysche day (Chewetts for Fish Days)      Origin: England	Cig Oen â Saws Llus (Lamb with Bilberry Sauce)      Origin: Welsh	Cossey (Bean Fritters)      Origin: Chad
Chicharrón (Fried Pork Belly)      Origin: Costa Rica	Claclo (Ivorian Plantain Fritter)      Origin: Cote dIvoire	Courgette Poêlêe (Courgette Skillet)      Origin: Madagascar
Chicharrón Colombiano (Colombian-Style Fried Pork Belly)      Origin: Colombia	Classic Crêpes Suzette      Origin: France	Couscouma      Origin: Comoros
Chicken and Wild Food Stir-fry      Origin: Fusion	Clitocybe Odora Fritta (Fried, Breaded, Aniseed Toadstool)      Origin: Italy	Crâpes Suzettes      Origin: France
Chicken Biryani      Origin: Britain	Cochleas lacte pastas (Milk-fed Snails)      Origin: Roman	Crème Fraîche and Coriander Chicken      Origin: Britain
Chicken Chana Dhal (Chicken with Lentils)      Origin: India	Coconut Peas      Origin: Rwanda	Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France
Chicken Chow Mein      Origin: China	Coconut Shrimp      Origin: Aruba	Crab Cakes      Origin: British Virgin Islands
Chicken Country Captain      Origin: America	Coconut-crusted Fish      Origin: Nauru	Crab Cakes      Origin: Fusion
Chicken Ghee Roast      Origin: India	Coconut-crusted Shrimp      Origin: Nauru
Chicken Liver Mousse      Origin: Philippines	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh

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