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 1161 recipes in total:

Page 9 of 12

Parotta      Origin: India	Phulka (Puffed Flatbread)      Origin: India	Potato and Fat Hen Frittata      Origin: Britain
Parsnip Cakes      Origin: Ireland	Piadina      Origin: San Marino	Potato and Good King Henry Frittata      Origin: Britain
Party crispies      Origin: Andorra	Piadina Romagnola      Origin: Italy	Potato and Parsley Galettes      Origin: Ireland
Pastechi de Boeuf (Beef Pastechi)      Origin: Saint-Martin	Picau ar y Maen II (Welsh Cakes II)      Origin: Welsh	Potato and Plantain Hash      Origin: Liberia
Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba	Picau ar y Maen III (Welsh Cakes III)      Origin: Welsh	Potato Cakes with Mango Sauce      Origin: Ireland
Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao	Picau Cenin a Bacwn Caerffili (Caerphilly Leek and Bacon Welsh Cakes)      Origin: Welsh	Potato Chops      Origin: India
Pastechi Galiña (Chicken Pastechi)      Origin: Saba	Pice ar y Maen (Welsh Cakes)      Origin: Welsh	Potato Farls      Origin: Ireland
Pastechi Galiña (Chicken Pastechi)      Origin: Aruba	Pice Bach (Mini Piklets)      Origin: Welsh	Potato Pancakes with Dulse      Origin: Ireland
Pastechi Galiña (Chicken Pastechi)      Origin: Curacao	Pice Cocos (Cockle Pikelets)      Origin: Welsh	Potato Zrazy      Origin: Belarus
Pastechi Galiña (Chicken Pastechi)      Origin: Suriname	Pice Jam (Jam Welsh Cakes)      Origin: Welsh	Potted Prawns      Origin: Britain
Pastechi Karni (Aruban Meat Empanadas)      Origin: Aruba	Pice Llaeth Enwyn (Buttermilk Pikelets)      Origin: Welsh	Prawn Biryani      Origin: India
Patates Douces Frites (Guinean Fried Sweet Potatoes)      Origin: Guinea	Pice Pregethwr (Preacher's Pikelets)      Origin: Welsh	Primavera      Origin: Welsh (Patagonia)
Patina de Apua Fricta (A Dish of Fried Anchovies)      Origin: Roman	Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties)      Origin: Welsh	Puerto Rican Arroz Con Pollo      Origin: Puerto Rico
Patina Mullorum Loco Salsi (A Dish of Red Mullet in Place of Saltfish)      Origin: Roman	Picoroco Tempura      Origin: Chile	Puff-Puff (Nigerian Doughnuts)      Origin: Nigeria
Patina Piscium Loco Salsi (A Dish of Fish in Place of Saltfish)      Origin: Roman	Piperade      Origin: Fusion	Puffball Schnitzel      Origin: Germany
Patina Solearum ex Ovis (A Dish of Soles with Eggs)      Origin: Roman	Pisca Hasa (Fried Fish)      Origin: Aruba	Pumpkin Croquettes      Origin: Fusion
Patina Versatilis (Upside-down Dish)      Origin: Roman	Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips)      Origin: Roman	Pumpkin Seed Flour Pancakes      Origin: Britain
Pato con Aceitunas (Duck with Olives)      Origin: Spain	Plăcintă cu Branza (Romanian Cheese Pie)      Origin: Romania	Pupusas      Origin: El Salvador
Peanut-crusted basa fillets      Origin: Britain	Plain Gillie's Venison      Origin: Scotland	Puran Poli      Origin: India
Peli Sbarion Cig Oen (Lamb Leftover Meatballs)      Origin: Welsh	Plain Omelette with Sorrel      Origin: France	Puri (Indian Balloon Bread)      Origin: India
Pennog Ffres (Fresh Herring)      Origin: Welsh	Plantano Macho Frito (Fried Plantain Chips)      Origin: Equatorial Guinea	Qofte të fëguara (Minted Meatballs)      Origin: Albania
Penwaig Nefyn (Nefyn Herring)      Origin: Welsh	Plays in cynee (Place in Spiced Bread Sauce)      Origin: England	Queso Frito (Fried Cheese)      Origin: Spain
Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh	Poha Chivda (Cabbage Chivda)      Origin: India	Rösti      Origin: Switzerland
Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh	Pointed Gourd Bhaji      Origin: Anglo-Indian	Ramson Flower Fritters      Origin: Britain
Peppered Snails      Origin: Nigeria	Poisson Andalouse (Fish Andalouse)      Origin: France	Ravir de Deku (Deku Delight)      Origin: DR-Congo
Perfect Scrambled Eggs      Origin: Britain	Poisson Salé (Salt Fish)      Origin: Mauritius	Raw Fry      Origin: England
Perfect Valentine Steaks with Root Vegetables      Origin: Britain	Ponco (Breakfast Fried Batter)      Origin: Welsh	Ray Wings in a Pepper and Brown Butter Sauce      Origin: Britain
Pesach Chremslach (Fruit and Nut Fritters for Passover)      Origin: Jewish	Pontshki (Polish Doughnuts)      Origin: Poland	Re-fried Beans II      Origin: Mexico
Pescado Frito (Fried Fish)      Origin: Ecuador	Poppadoms      Origin: India	Réchauffé Chicken      Origin: Kenya
Pescado Frito (Puerto Rican Fried Red Snapper)      Origin: Puerto Rico	Porée de cresson (Stewed Cress)      Origin: England	Red Chicken Mole      Origin: Mexico
Petalonia Croquettes      Origin: Britain	Porc Mewn Saws Eirin (Pork in Plum Sauce)      Origin: Welsh	Red Chicken Pakora      Origin: Britain
Phaphata (Fried Muffins)      Origin: Botswana	Pork and Bacon Meatballs      Origin: Britain	Red Clover Pancakes      Origin: Britain
Phoulourie      Origin: Trinidad	Pork Chops with Sloe Sauce and Savoy Cabbage      Origin: England
Phthois (Pastry Rounds)      Origin: Roman	Potato and Apple Fadge      Origin: Ireland

Page 9 of 12