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 1601 recipes in total:

Page 5 of 17

Churros Mexicanos (Mexican Churros)      Origin: Mexico	Cornish Potato Cakes      Origin: England	Crispy Antarctic Krill      Origin: China
Cig Oen â Saws Llus (Lamb with Bilberry Sauce)      Origin: Welsh	Cornish Wrasse with Spring Onions, Cream and White Wine      Origin: England	Crispy Crab Wontons      Origin: Fusion
Claclo (Ivorian Plantain Fritter)      Origin: Cote dIvoire	Cornmeal Chapati      Origin: Fusion	Crispy Flautas with Chicken or Beef      Origin: Mexico
Classic Crêpes Suzette      Origin: France	Cossey (Bean Fritters)      Origin: Chad	Crispy Tilapia      Origin: American
Clitocybe Odora Fritta (Fried, Breaded, Aniseed Toadstool)      Origin: Italy	Courgette Poêlêe (Courgette Skillet)      Origin: Madagascar	Croquetas de Papa y Quinoa (Chilean Quinoa Croquettes)      Origin: Chile
Cochleas lacte pastas (Milk-fed Snails)      Origin: Roman	Couscouma      Origin: Comoros	Croquets of Meat or Fish      Origin: Britain
Coconut Peas      Origin: Rwanda	Crâpes Suzettes      Origin: France	Croquette de Marron (Chestnut Croquettes)      Origin: Luxembourg
Coconut Shrimp      Origin: Aruba	Crème Fraîche and Coriander Chicken      Origin: Britain	Croquette de poisson et manioc (Fish and Cassava Croquettes)      Origin: New Caledonia
Coconut-crusted Fish      Origin: Nauru	Crèpes avec Raisins Sec (French Currant Pancakes)      Origin: France	Croquettes d'ignames (Yam Croquettes)      Origin: Guinea
Coconut-crusted Shrimp      Origin: Nauru	Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France	Croquettes de fonio (Fonio croquettes)      Origin: Senegal
Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Crab Cakes      Origin: British Virgin Islands	Croquettes de Manioc (Cassava Croquettes)      Origin: Senegal
Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Crab Cakes      Origin: Fusion	Croquettes de Mboa (Cameroonian Croquettes)      Origin: Cameroon
Cocosian Crispy-fried Fish      Origin: Cocos Islands	Crab Fried Rice      Origin: China	Croquettes de Pommes de Terre Dauphine (Dauphine Potato Croquettes)      Origin: France
Cocoyam Chips      Origin: Ghana	Crempoethau (Crumpets)      Origin: Welsh	Croquettes de Samoun (Salmon Croquettes)      Origin: Canada
Cocoyam Flour Pancakes      Origin: Britain	Crempog (Welsh Pancakes)      Origin: Welsh	Crulla      Origin: Scotland
Cocoyam Flour Waffles      Origin: Britain	Crempog Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Pancakes)      Origin: Welsh	Crumbed Chicken with Green Mayonnaise      Origin: Britain
Cod à L'Indienne      Origin: Britain	Crempog Geirch (Welsh Oaten Pancakes)      Origin: Welsh	Cucumeres (Braised Cucumbers)      Origin: Roman
Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain	Crempog Gri (Currant Pancakes)      Origin: Welsh	Cucurbitas Elixatas et Frictas (Gourds, Stewed and Fried)      Origin: Roman
Cod-fish Balls      Origin: Dominica	Crempog Gri (Welsh Currant Pancake)      Origin: Welsh	Cumberland Sausage      Origin: England
Coda di rospo con Barba di Frate (Monkfish with Monk's Beard Greens)      Origin: Vatican City	Crempog Las (Green Pancake)      Origin: Welsh	Curaçao Pastechi di Karni (Meat Pastechi)      Origin: Curacao
Comadore (Fruit Pie Delicacies)      Origin: England	Crempog Traddodiadol (Traditional Pancakes)      Origin: Welsh	Curly Dock Seed Flour Pancakes      Origin: Britain
Common Hogweed Flower Bud Tempura      Origin: Britain	Crempogau Cennin a Madarch (Savoury Steamed Leek Pudding)      Origin: Welsh	Curried Crumbed Fish      Origin: Britain
Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh	Curried Fishcakes      Origin: Zimbabwe
Conch Fritters      Origin: British Virgin Islands	Crempogau Ynys Môn (Anglesey Crépes)      Origin: Welsh	Curried Lamb Chops      Origin: Fusion
Conch Fritters      Origin: US Virgin Islands	Creole Calamari      Origin: Aruba	Curried Tempura Grasshoppers      Origin: Fusion
Confiture de Poivrons (Confit of Peppers)      Origin: Monaco	Creole Fried Fish with Green Seasoning      Origin: Trinidad	Cyw Iâr â Bwyd Môr (Chicken with Seafood)      Origin: Welsh
Corn Tortilla      Origin: Mexico	Crêpe dentelle (Lace crepe)      Origin: France	Dabcadz Patlijan (Fried Aubergines)      Origin: Armenia
Corn Tortilla      Origin: Guatemala	Crêpe Farine de Mil (Senegalese Millet Flour Crêpes)      Origin: Senegal	Dabgadz Banir Boerag (Fried Cheese Turnovers)      Origin: Armenia
Corn Tortilla      Origin: Costa Rica	Crêpes au Nutella (Crepes with Nutella)      Origin: Saint Pierre	Dabo      Origin: Ethiopia
Cornish Buttered Lobster      Origin: Britain	Crêpes Banane Dakar (Dakar-style Banana Crêpes)      Origin: Senegal	Dadar Jagung (Prawn and Corn Fritters)      Origin: Indonesia
Cornish Crab Cakes      Origin: Britain	crêpes bretonnes au caramel au beurre salé (Breton pancakes with Salted Butter Caramel)      Origin: France	Danske Omelet (Danish Omelette)      Origin: Denmark
Cornish Fish Cakes      Origin: Britain	Crépinettes      Origin: Seychelles	Daylily Fritters      Origin: Britain
Cornish Hog's Pudding      Origin: England	Crisp-fried Gutweed      Origin: Fusion
Cornish King Scallops and Black Pudding      Origin: England	Crisp-fried Wood Avens Leaves      Origin: Britain

Page 5 of 17