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 1311 recipes in total:

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Chicken Chana Dhal (Chicken with Lentils)      Origin: India	Coconut-crusted Fish      Origin: Nauru	Crempog (Welsh Pancakes)      Origin: Welsh
Chicken Chow Mein      Origin: China	Coconut-crusted Shrimp      Origin: Nauru	Crempog Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Pancakes)      Origin: Welsh
Chicken Country Captain      Origin: America	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Crempog Geirch (Welsh Oaten Pancakes)      Origin: Welsh
Chicken Ghee Roast      Origin: India	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Crempog Gri (Currant Pancakes)      Origin: Welsh
Chicken Liver Mousse      Origin: Philippines	Cocosian Crispy-fried Fish      Origin: Cocos Islands	Crempog Gri (Welsh Currant Pancake)      Origin: Welsh
Chicken tabaka with Plum Sauce (Georgian Spitted Chicken with Plum Sauce)      Origin: Georgia	Cod à L'Indienne      Origin: Britain	Crempog Las (Green Pancake)      Origin: Welsh
Chicken with Cashew Nuts      Origin: China	Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain	Crempog Traddodiadol (Traditional Pancakes)      Origin: Welsh
Chicken with Spiced Rice      Origin: Australia	Cod-fish Balls      Origin: Dominica	Crempogau Cennin a Madarch (Savoury Steamed Leek Pudding)      Origin: Welsh
Chin Baung Kaw (Fried Roselle Leaves)      Origin: Myanmar	Comadore (Fruit Pie Delicacies)      Origin: England	Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh
Chin Chin      Origin: Nigeria	Common Hogweed Flower Bud Tempura      Origin: Britain	Crempogau Ynys Môn (Anglesey Crépes)      Origin: Welsh
Chin Chin II      Origin: Nigeria	Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Creole Calamari      Origin: Aruba
Chinese Crispy Duck      Origin: China	Conch Fritters      Origin: British Virgin Islands	Creole Fried Fish with Green Seasoning      Origin: Trinidad
Chinese Fish Cakes      Origin: China	Conch Fritters      Origin: US Virgin Islands	Crêpe dentelle (Lace crepe)      Origin: France
Chips Bananes Plantains (Plantain Chips)      Origin: Senegal	Corn Tortilla      Origin: Mexico	Crêpe Farine de Mil (Senegalese Millet Flour Crêpes)      Origin: Senegal
Chipsi Mayai      Origin: Tanzania	Corn Tortilla      Origin: Guatemala	Crêpes au Nutella (Crepes with Nutella)      Origin: Saint Pierre
Chive and Cheese Blinis with Scrambled Eggs and Smoked Salmon      Origin: Britain	Corn Tortilla      Origin: Costa Rica	Crêpes Banane Dakar (Dakar-style Banana Crêpes)      Origin: Senegal
Chive Omelette      Origin: Britain	Cornish Buttered Lobster      Origin: Britain	crêpes bretonnes au caramel au beurre salé (Breton pancakes with Salted Butter Caramel)      Origin: France
Chocolate Dock Flour Patties      Origin: Britain	Cornish Crab Cakes      Origin: Britain	Crisp-fried Gutweed      Origin: Fusion
Chop Suey      Origin: Fusion	Cornish Fish Cakes      Origin: Britain	Crisp-fried Wood Avens Leaves      Origin: Britain
Chorreadas      Origin: Costa Rica	Cornish Hog's Pudding      Origin: England	Crispy Antarctic Krill      Origin: China
Chou Sautés au Boeuf (Cabbage Sautéed with Beef)      Origin: Cameroon	Cornish King Scallops and Black Pudding      Origin: England	Crispy Crab Wontons      Origin: Fusion
Chremzel (Sweet Matzo Pancakes)      Origin: Poland	Cornish Potato Cakes      Origin: England	Crispy Tilapia      Origin: American
Chu Hou Paste      Origin: Hong Kong	Cornish Wrasse with Spring Onions, Cream and White Wine      Origin: England	Croquetas de Papa y Quinoa (Chilean Quinoa Croquettes)      Origin: Chile
Chuleta de Chancho a la Naranja (Pork Chop with Orange)      Origin: Ecuador	Cornmeal Chapati      Origin: Fusion	Croquets of Meat or Fish      Origin: British
Chuletas al Limón (Lemon Pork Chops)      Origin: Colombia	Cossey (Bean Fritters)      Origin: Chad	Croquette de Marron (Chestnut Croquettes)      Origin: Luxembourg
Chulitas de Cordero (Spanish Lamb Cutlets)      Origin: Spain	Courgette Poêlêe (Courgette Skillet)      Origin: Madagascar	Croquette de poisson et manioc (Fish and Cassava Croquettes)      Origin: New Caledonia
Churros (Fried Choux Pastries)      Origin: Spain	Couscouma      Origin: Comoros	Croquettes d'ignames (Yam Croquettes)      Origin: Guinea
Cig Oen â Saws Llus (Lamb with Bilberry Sauce)      Origin: Welsh	Crâpes Suzettes      Origin: France	Croquettes de Mboa (Cameroonian Croquettes)      Origin: Cameroon
Claclo (Ivorian Plantain Fritter)      Origin: Cote dIvoire	Crème Fraîche and Coriander Chicken      Origin: Britain	Croquettes de Pommes de Terre Dauphine (Dauphine Potato Croquettes)      Origin: France
Classic Crêpes Suzette      Origin: France	Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France	Croquettes de Samoun (Salmon Croquettes)      Origin: Canada
Clitocybe Odora Fritta (Fried, Breaded, Aniseed Toadstool)      Origin: Italy	Crab Cakes      Origin: British Virgin Islands	Crulla      Origin: Scotland
Cochleas lacte pastas (Milk-fed Snails)      Origin: Roman	Crab Cakes      Origin: Fusion	Crumbed Chicken with Green Mayonnaise      Origin: Britain
Coconut Peas      Origin: Rwanda	Crab Fried Rice      Origin: China
Coconut Shrimp      Origin: Aruba	Crempoethau (Crumpets)      Origin: Welsh

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