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magazine cookingclub 2008 04 fried trout with sweet pork and green mango salad
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
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You can substitute whitefish or hot-smoked salmon for the trout.
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Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.
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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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Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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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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Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
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Articles
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Radishes, crispy-skinned trout, and citrus make for an exciting dinner salad.
Rochelle Bilow
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Cooking
On this episode of Dinner SOS, Chris and Shilpa chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.
Culture
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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!