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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Fu Yung Hai (Eggs Fu Yung)      Origin: China	Ginger Prawns with Oyster Mushrooms      Origin: China	Guadeloupe Cod Accras (Cod Fritters)      Origin: Guadeloupe
Funkaso (Millet Pancakes)      Origin: Nigeria	Githeri      Origin: Kenya	Gudgeons      Origin: British
Furmente with porpays (Grain Pottage with Porpoise)      Origin: England	Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana	Guineafowl Supremes with Bay Boletes      Origin: Britain
Gâteau de Guinée (Guinean Cake)      Origin: Guinea	Gjellë me Arra të Ellit (Chicken with Walnuts)      Origin: Albania	Guinness Burgers      Origin: Ireland
Galette aux champignons (Mushroom galette)      Origin: France	Gloucester Pancakes      Origin: England	Gulab Jamun      Origin: Pakistan
Galette saucisse (Sausage Pancakes)      Origin: France	Gluten-free Chapati      Origin: Fusion	Gulha (Fried Fish Balls)      Origin: Maldives
Galettes de couac à la sauce tomate (Couac pancakes with tomato sauce)      Origin: French Guiana	Gluten-free Pancakes      Origin: Britain	Gunpowder Mash Stuffed Potato Skins      Origin: British
Galettes de Fonio à la Banane (Fonio Griddle Cakes with Banana)      Origin: Burkina Faso	Gluten-free Waffles      Origin: Britain	Gurnard with Porthilly Sauce      Origin: British
Galettes de Légumes au Fonio (Vegetable Fritters with Fonio)      Origin: Burkina Faso	Goan Curry Paste      Origin: Anglo-Indian	Gurnard with Tomato and Mint Sauce      Origin: British
Galettes de sarrasin (Buckwheat Pancakes)      Origin: France	Goan Mackerel Masala      Origin: India	Gutap (Kazakh Deep-Fried Herb Pastries)      Origin: Kazakhstan
Galifoto      Origin: Togo	Goat Mince Rissole      Origin: Britain	Gutweed Salad with Fennel and Orange      Origin: Britain
Galifoto aux Tomates      Origin: Togo	Golabjamoun (Sweet Potato Cakes)      Origin: Zambia	Guyanese Bakes      Origin: Guyana
Gallo Pinto      Origin: Costa Rica	Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	Guyanese Roti      Origin: Guyana
Gallo Pinto II      Origin: Nicaragua	Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel)      Origin: Welsh
Gambian Meat Pie      Origin: Gambia	Gomen (Ethiopian Collard Greens)      Origin: Ethiopia	Hígado Aromático (Aromatic Liver)      Origin: Colombia
Gambir (Mongolian Flatbreads)      Origin: Mongolia	Gonos (Fried Whitebait)      Origin: Roman	Habas con Refrito (Beans with Refried Beans)      Origin: Ecuador
Gambir (Sweet Flatbreads)      Origin: Mongolia	Gorassa (Sudanese Flatbread)      Origin: Sudan	Haggis Balls with Mustard-whisky Sauce      Origin: Scotland
Game Chips      Origin: Scotland	Gorraasa      Origin: Sudan-a	Halloumi Fajitas      Origin: British
Garaasa (Sudanese Flatbread)      Origin: Sudan-a	Gram Flour Chapati      Origin: Fusion	Halloween Cadaver Melts      Origin: American
Garba (Cassava Fried Tuna)      Origin: Cote dIvoire	Green Banana or Plantain Chips      Origin: Kenya	Halloween Hash Chicken      Origin: British
Gari Foto Béninoise (Beninese Gari Foto)      Origin: Benin	Green Coconut Chutney      Origin: India	Ham and Eggs with Piperrada      Origin: Fusion
Gari Gnignan      Origin: Benin	Green Fig and Saltfish      Origin: Saint Lucia	Hambúrger (Brazilian-style Burgers)      Origin: Brazil
Gateaux Piments (Chilli Cakes)      Origin: Mauritius	Green Oat Pancakes      Origin: American	Hash Browns      Origin: American
Gato arouille (Taro Fritters)      Origin: Mauritius	Greenland Reindeer Burgers      Origin: Greenland	Hashed Potatoes      Origin: Ireland
Gato Piman (Spicy Cakes)      Origin: Seychelles	Grenadian Rotis      Origin: Grenada	Hawthorn Flour Pancakes      Origin: Britain
Gedünstetes Weißkraut (Skillet Cabbage)      Origin: Germany	Grillades de Thon Mariné (Grilled Marinated Tuna)      Origin: Togo	Hawthorn Flour Waffles      Origin: Britain
German Frying Batter      Origin: British	Grilled Cod à la Colbert      Origin: British	Hazel Pollen Pancakes      Origin: Britain
Gesmoorde Eier      Origin: South Africa	Grilled Rabbit with Trevise      Origin: Italy	Hazel Pollen Waffles      Origin: Britain
Ghanaian Kulikuli (Deep Fried Peanut Balls)      Origin: Ghana	Grilled Red Mullet      Origin: British	Hazelnut crêpes with caramelised bananas      Origin: Britain
Ghanaian Street Indomie      Origin: Ghana	Griots      Origin: Haiti	Hazelnut Pancakes      Origin: Britain
Gimchi bokk-eumbab (Kimchi Fried Rice)      Origin: Korea	Gromperekichelder (Potato Fritters)      Origin: Luxembourg	Hedgehog Fungus Frittata      Origin: British
Gimchijeon (Kimchi Pancakes)      Origin: Korea	Ground Elder and Potato Omelette      Origin: British	Hedgehog Mushroom and Sorrel Frittata      Origin: Britain
Ginger Chicken      Origin: China	Ground Elder Layered Pancakes      Origin: British
Ginger Chicken with Toasted Sesame Seeds      Origin: China	Gruzinchiki (Siberian Fish Rolls)      Origin: Siberia

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