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magazine golden pan fried fish
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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Level up your weeknight fish routine with a crispy, flavor-packed crust.
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The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.
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Make this hands-off recipe when you want to cook fish but it stresses you out. Not anymore!
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Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
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Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
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Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.
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It's hard to imagine anything tastier than this spicy Asian fish fry. Fried fish, meet addictive dipping sauce.
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“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
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Crisp-skinned fish isn’t about high heat.
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A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.
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Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
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