fish and seafood

Recipes ALL

Fish & Seafood

Whole Fried Snapper with Cashew Nuoc Cham

Crispy snapper is paired with a roasted cashew nuoc cham dipping sauce, and served with rice paper wrappers, cucumbers, and herbs in this centerpiece-worthy dish.

Fish & Seafood

VietCajun Fried Catfish Poboy

This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines.

Fish & Seafood

Crispy Fish Tacos on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw and Caperberry Remoulade

These fish tacos feature battered and fried cod served with a tart remoulade and crunchy kohlrabi slaw on homemade achiote tortillas.

Fish & Seafood

Konkani Fish Kadi

To give this Southern spin on fish curry an upgrade, seek out Simmons catfish, raised in aquifer-fed ponds in the Mississippi Delta.

Fish & Seafood

Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite.

Fish & Seafood

Pla Pad Cha Thai Fried Fish with Spicy Chile Sauce

White peppercorns and brined green peppercorns add pungency to crisp, tender snapper fillets in this quick recipe.

Fish & Seafood

Fish Fry

This perfectly tender and delightfully crispy fried fish doesn't lose its crunch.

Fish & Seafood

Crispy Fish Tacos

The batter for the white fish fillets is flavored with garlic, oregano, and beer — perfect when drizzled with spicy, smoky salsa macha.

Fish & Seafood

Chutney Fish

Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish, traditional to Parsi cuisine.

Fish & Seafood

Fried Fish in Adobo

Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an irresistible little tapas snack.

Fish & Seafood

Fried Catfish Sandwiches with Cumin Slaw

Tender catfish fillets marinate briefly in garlic and pepper before being breaded and fried for these extra-crispy fried catfish sandwiches from Pawan Mahendro, whose family runs Badmaash, a modern Indian concept with two locations in Los Angeles. Don't skip Mahendro's creamy coleslaw: In addition to the usual cast of green cabbage, red onion, and matchstick carrots, he punches it up with cilantro, bread-and-butter pickles, and a roasted cumin, mayo, and vinegar dressing. Like most slaws, this one gets better after a day in the refrigerator; stir in the cilantro just before serving to keep it fresh.

Fish & Seafood

Pan Fried Flounder with Lemon Butter Sauce

This light, elegant dinner is scented with lemon and ready in 20 minutes.

Fish & Seafood

Polenta Crusted Fish Cakes with Spicy Tomato Sauce

"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. To make the cakes more vibrant, he adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile.

Fish & Seafood

Beer Battered Fish with Malt Vinegar Aioli

Most pollock, the fish preferred for this recipe, are caught by commercial trawlers using nets, but some chefs are starting to look for line-caught fish, which are more carefully caught and processed by fisherman like Tim Rider, for a superior product. Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. The beer batter should coat this fish without being too thick; when fried, the batter should puff and crisp while the fish steams inside the crispy shell.

Fish & Seafood

Crispy Monkfish with Capers

This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini, and butternut squash. Instead of pounding monkfish thinly, slice the fillets thinly. Serve them with asparagus — no zucchini or squash.

Fish & Seafood

Sauteed Lake Fish with Creamy Wild Mushrooms

This fast, simple recipe is the perfect solution for a weeknight dinner when great, lake-caught fish is available. And with some more ambitious plating, notes chef Andrew Zimmern, it can be your go-to dish for entertaining. The creamy wild mushroom sauce would also pair well with saltwater fish like snapper, monkfish, or sea bass. Zimmern likes to serve his catch with savoy cabbage cooked quickly with caraway and lemon.