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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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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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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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Level up your weeknight fish routine with a crispy, flavor-packed crust.
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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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Make this hands-off recipe when you want to cook fish but it stresses you out. Not anymore!
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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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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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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
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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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How do you make fried shrimp better? By adding giardiniera to the mix. Here the duo gets coated in a vodka-spiked batter to create a remarkably crisp exterior.
Easy
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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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Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.
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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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Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.
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A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.
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Quick
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All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.
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Crisp-skinned fish isn’t about high heat.
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Searing is overrated.
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Culture
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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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