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05/02/2012
Pastels (Fried Fish Pies)
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.
Issue #147
10/19/2011
Stamp-and-Go (Salt Cod Fritters)
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.
Issue #142
05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
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.
Issue #129
12/16/2009
Bacon-Wrapped Sardines
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
Issue #126
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
01/08/2008
Banda-Style Tuna Falafel
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Issue #94
01/28/2008
Fish Cakes
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
12/05/2005
Escabeche of Fresh Sardines
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.
Issue #84
12/05/2005
Seafood Pancake
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Issue #84
12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
12/06/2005
Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli
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.
Issue #77
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
06/21/2007
Mixed Fried Seafood and Vegetables
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Issue #38
06/21/2007
Marinated Sardines
This centuries-old dish was a favorite of Venetian sailors.
Issue #38
10/24/2000
Fried Yellow Tomatoes
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Issue #36
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
03/02/2007
Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Issue #11
01/27/2007
Fried Whitebait
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Issue #5
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