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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Dominican Mountain Chicken      Origin: Dominica	Egg and Prawns on Toast      Origin: South Africa	Fenek Moqli (Fried Rabbit)      Origin: Malta
Dormers      Origin: British	Egg Bhurji (Spicy Scrambled Egg)      Origin: India	Feta Falafel Burger      Origin: Fusion
Dosa (Rice and Lentil Crêpes)      Origin: India	Egg Fu Yung      Origin: China	Few-flowered Leek Omelette      Origin: Britain
Double ka Meetha      Origin: India	Egg Sponge with Milk      Origin: Roman	Ffa Ffrengig â Chig Moch (French Beans and Bacon)      Origin: Welsh
Doubles      Origin: Trinidad	Eggs Benedict Pancakes      Origin: Britain	Ffagod Cig Oen (Welsh Lamb Faggots)      Origin: Welsh
Dover Sole with Salt Marsh Greens      Origin: Britain	Eggy Bread      Origin: Britain	Ffagod Traddodiadol (traditional Faggots)      Origin: Welsh
Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)      Origin: Welsh	Empanadas de Atun Fritas (Fried Tuna Empanadas)      Origin: Mexico	Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce)      Origin: Welsh
Draenog y Môr o'r Badell gyda Tatws Newydd wedi Malu a Saets (Pan-fried Sea Bass with Garlic and Sage Smashed New Potatoes)      Origin: Welsh	Empanadas de carneo (Argentinian Meat Empanadas)      Origin: Argentina	Field Mushroom Frittata      Origin: British
Draniki      Origin: Belarus	Empanadas de carneo (Argentinian Meat Empanadas)      Origin: Vatican City	Fillet of Pork with Sea Lettuce Crust      Origin: England
Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh	Empanadas de frijoles negros y queso (Black Bean and Cheese Empanadas)      Origin: Mexico	Fillets of Haddock      Origin: British
Drisheen Sausage      Origin: Ireland	Empanadas Dulces (Sweet Pies)      Origin: Colombia	Fillets of John Dory with Sage      Origin: Britain
Drop Scones      Origin: Scotland	Empanadas Fritas (Fried Empanadas)      Origin: Mexico	Fillets of Mackerel à la Maître d'Hôtel      Origin: British
Dry Baking Mix Pancakes      Origin: American	Empanadas fritas de atún y queso (Fried Tuna and Cheese Empanadas)      Origin: Easter Island	Fillets of Salmon à L'Indienne      Origin: British
Dry Beef Curry      Origin: India	Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island	Fillets of Salmon à la Mareschale      Origin: British
Dry Curried Chicken      Origin: Aruba	Empanadas Method II      Origin: Chile	Fillets of Salmon à la Ravigotte      Origin: British
Dry Keema Curry      Origin: India	Empanadas Mexicanas de Masa (Mexican Masa Empanadas)      Origin: Mexico	Fillets of Salmon à la Tartare      Origin: British
Dry Rice and Fish      Origin: Liberia	English Batter      Origin: British	Fillets of Sole à la Tartare      Origin: British
Dry-fry Pork, Kenyan Style      Origin: Kenya	English Muffins      Origin: English	Fillets of Turbot      Origin: British
Duck Egg Scotch Eggs      Origin: Scotland	English Muffins II      Origin: Britain	Fillets of Whitings à la Horly      Origin: British
Duck Fajitas with Cherry Salsa      Origin: Fusion	Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce)      Origin: Spain	Fini N'Gomi (Fonio Fritters)      Origin: Mali
Dulse Croquettes      Origin: Scotland	Escalope de Porc Cordon Bleu (Pork Schnitzel Cordon Bleu)      Origin: Switzerland	Fini N’Gomi (Fonio Doughnuts)      Origin: Mali
Dulse Potato Cakes      Origin: Ireland	Escalope De Veau Cordon Bleu (Veal Cordon Bleu)      Origin: Switzerland	Finnan Haddock with Cheese      Origin: Scotland
Dumplings in Cold Spicy Sauce      Origin: Fusion	Ewa Dodo (Black-eyed peas with Plantains)      Origin: Niger	FionFion      Origin: Togo
Dundee Lamb Chops      Origin: Scotland	Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese)      Origin: Albania	Firigisi za Kuku (Chicken Gizzard Appetizer)      Origin: Tanzania
Dundu Oniyeri      Origin: Nigeria	Fabaciae Frictae (Fried Green Beans)      Origin: Roman	Firire (Fried Fish)      Origin: Senegal
Durban Style Rotis      Origin: South Africa	Fagato Alla Veneziana (Venetian Liver)      Origin: Italy	Fish and Fennel Sauté      Origin: Britain
Easter Frittata      Origin: American	Fairy Ring Champignon Omelette      Origin: France	Fish Cake      Origin: British
Easter Ledge Pudding      Origin: Britain	Falafel      Origin: Bahrain	Fish in Orange and Caraway Sauce      Origin: Mediterranean
Easterledge      Origin: England	Fania      Origin: Uruguay	Fish Puffs      Origin: Britain
Edible Flower Pancakes      Origin: American	Fari Masa      Origin: Niger	Fish Sausages      Origin: Scotland
Eel Pie      Origin: British	Farofa (Fried Cassava Flour)      Origin: Brazil	Fish-in-bata      Origin: Sierra Leone
Eels à la Tartare      Origin: British	Farz buen (Crepes cooked like scrambled eggs)      Origin: France	Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden
Eels à la Tartare      Origin: British	Fatayas Sénégalais (Senegalese Fatayas)      Origin: Senegal
Eels Spitchcocked      Origin: British	Feijão Tropeiro (Drover's Beans)      Origin: Brazil

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