Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Recipe Fry Winter Remove all Source Saveur (17) thecookscottage.typepad.com (1) Difficulty Easy (9) Medium (8) Hard (1) Course Main Course (12) Appetizers (4) Breakfast/Brunch (2) Sandwich (1) Soups & Stews (1) Cuisine American (5) Hawaiian (2) Indian (2) Irish (2) French (1) Show all... Italian (1) Japanese (1) Southern/Soul Food (1) Spanish/Portuguese (1) Occasion Cocktail Party (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Winter"; var omni_prop8 = "Main Ingredient:Fish,Topic:Recipe,Technique:Fry,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 09/04/2007 Beer-Battered Haddock Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results. Issue #95 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 11/17/2005 Fried Stuffed Milkfish Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver. Issue #73 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 07/05/2007 Fried Catfish The secret to getting this dish just right is in cooking the fish at the proper temperature. Issue #53 05/09/2007 Salt Cod Cakes This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map. Issue #48 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 09/10/2007 Whole Fish with Ginger Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish. Issue #10 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/27/2007 Snapper with Rosemary–Basil Oil An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper. Issue #5 01/23/2007 Spicy Pan-Fried Fish Steaks This is a typical dish prepared from the rich abundance of ingredients found in Madras, India. Issue #4 01/23/2007 Smoked Salmon with Taro Chips This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation. Issue #3 01/23/2007 Breakfast Trout with Bacon There are few better ways to start the day than with a meal of freshly caught trout. Issue #2 10/07/2010 Fried Malabar Sole The Cook's Cottage mixes turmeric and chile powder into her semolina dredge for a colorful, quick dish that's on the table in about 15 minutes. Continue... Does Not Apply Source: thecookscottage.typepad.com