Cocktail Party (1)
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
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.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Tempura is a popular Japanese specialty.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This centuries-old dish was a favorite of Venetian sailors.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.