Fry

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

If you’re camping, make this your night one dinner, when the fish is freshest.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

These fillings would also work wrapped up in a tortilla or lavash.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches.

Yes, you can reuse fry oil. Here's our guide to doing it right.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.