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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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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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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.
4.6
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Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
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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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Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
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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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Shake up your seafood routine.
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Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.
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You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.
4.4
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Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
Articles
(205)
Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
techniques
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
Bon Appétit
techniques
Crispy skin on a fish fillet is a beautiful, beautiful thing.
Rick Martinez
Videos
(279)
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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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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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of "It's Alive." He's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.