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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Bubble and Squeak      Origin: British	Cake Doughnuts      Origin: British	Catkin Crumb Pancakes      Origin: Britain
Bubble-and-Squeak      Origin: British	Cala (Black-eyed Pea Puffs)      Origin: Aruba	Catkin Crumb Suya Chicken Wings      Origin: African Fusion
Buffalo Wings      Origin: America	Californian Stir Fry      Origin: American	Catkin Spicy Avocado Bites      Origin: Britain
Bulgogi (Beef Stir-fry)      Origin: Korea	Camarones al Ajillo (Garlic Prawns)      Origin: Uruguay	Cauli-matar Ko Tarakari      Origin: Nepal
Buljawou      Origin: Sint Maarten	Camarones Salteados (Sautéed Prawns)      Origin: Ecuador	Cauliflower Cheddar Fritters      Origin: Britain
Bulvinial Blynai (Lithuanian Potato Pancakes)      Origin: Lithuania	Cambaabur      Origin: Djibouti	Cauliflower Roti      Origin: India
Bund Gobi aur Narial (Coconut Cabbage)      Origin: India	Cambaabur      Origin: Somalia	Causa Croquettes      Origin: Peru
Bunuelitos de Bacalao (Cod Fritters)      Origin: Spain	Camel Aussie Burger      Origin: Australia	Cayman Roti Skins      Origin: Cayman Islands
Buñuelos (Sweet Fried Dough)      Origin: Bolivia	Camel Haunch Steaks with Chips      Origin: Britain	Cayman-style Blackened Snapper      Origin: Cayman Islands
Buñuelos (Sweet Fried Dough)      Origin: Colombia	Camel Meat Patties      Origin: Djibouti	Cebollas Guisadas (Braised Baby Onions)      Origin: Spain
Buñuelos de yuca con queso (Cassava Fritters with Cheese)      Origin: Venezuela	Camel Meat Patties      Origin: Libya	Cecena      Origin: Niger
Buñuelos de yuca con queso (Cassava Fritters with Cheese)      Origin: Nicaragua	Camel Meat Patties      Origin: Mauritania	Cecina (Chickpea pancake)      Origin: Roman
Bur      Origin: Somalia	Camel Reshmi Kabab      Origin: Pakistan	Celtic Stacks      Origin: Scotland
Burdock Root Flour Pancakes      Origin: Britain	Cantonese Garden Vegetable Stir-fry      Origin: China	Cenci all Fiorentina (Italian Bow-tie Biscuits)      Origin: Italy
Bursews      Origin: England	Cantonese Pork      Origin: China	Cennin Hufennog (Creamed Leeks)      Origin: Welsh
Burundi Chapati      Origin: Burundi	Capitaine and Pili-Pili in Palm Oil      Origin: Congo	Ceregi      Origin: Georgia
Butter-roasted Megrim Sole with Mussels and Cider      Origin: Northern Ireland	Carapaus Fritos (Portuguese Fried Mackerel)      Origin: Portugal	Châteaubriand Steaks with Châteaubriand Sauce      Origin: Britain
Buttered Alexanders      Origin: Britain	Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Italy	Chackchouka      Origin: Morocco
Buttered Rosebay Willowherb Greens      Origin: Britain	Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Vatican City	Chackouka (Poached Eggs on Pepper Ragout)      Origin: Algeria
Buttermilk Pancakes      Origin: Ireland	Carne Mechada (Venezuelan Shredded Beef)      Origin: Venezuela	Chakchouka      Origin: Tunisia
Byrger cig oen a bara lawr gydag awch iogwrt â mintys (Lamb and Laverbread Burger with Yoghurt and Mint Relish)      Origin: Welsh	Carne Recheada com Farofa (Meat Stuffed with Farofa)      Origin: Brazil	Chamorro Flour Titiyas      Origin: Guam
Byrger Ffa (Bean Burger)      Origin: Welsh	Caroetae frictae (Fried Carrots)      Origin: Roman	Chamorro Flour Titiyas      Origin: Northern Mariana Islands
Byrgers Bara Lawr (Laver Bread Burgers)      Origin: Welsh	Carpaccio of Andorran Veal      Origin: Andorra	Chamorro Shrimp Patties      Origin: Northern Mariana Islands
Byrgers Rwdan, Rhosmari ac Oen (Swede, Lamb and Rosemary Burgers)      Origin: Welsh	Carrot cake pancakes      Origin: Britain	Chamorro Shrimp Patties      Origin: Guam
Cabbage Mallung (Curried Cabbage)      Origin: Sri Lanka	Carrot Cake Pancakes II      Origin: Britain	Champ Croquettes      Origin: Northern Ireland
Cacennau Aberhonddu (Brecon Light Cakes)      Origin: Welsh	Carrot Rice      Origin: India	Chap Chee (Spicy Vegetables)      Origin: Korea
Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Cascaron (Deep Fried Rice and Coconut Balls)      Origin: Philippines	Chapati      Origin: India
Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh	Cassava Bread      Origin: Guyana	Chapati      Origin: East Africa
Cachopo      Origin: Spain	Cassava Bread      Origin: Sierra Leone	Chapos (Sudanese Chapati)      Origin: Sudan-a
Cachorra de Milho ou Mandioca (Maize or Cassava Cachorras)      Origin: Mozambique	Cassava Flour Pancakes      Origin: Britain	Charlet Yforced (Meat Charlet)      Origin: England
Cailles au Paprika (Quails in Paprika Sauce)      Origin: Chad	Cassave Brood (Cassava Roti)      Origin: Suriname	Chatpati Murghi Tangen (Fried Chicken Drumsticks)      Origin: India
Cajun Blackened Fish/Meat      Origin: Cajun	Cassave de manioc (Cassava Pancake)      Origin: Guadeloupe	Chayote-potato Cakes      Origin: French Guiana
Cajun Fried Rice      Origin: Cajun	Catillus Ornatus (Seasoned Fritters)      Origin: Roman
Cajun Shrimp-stuffed Pistolettes      Origin: Cajun	Catkin Crumb Coating      Origin: Britain

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