From Japanese tempura to chicken-fried steak, these recipes celebrate the decadence of battered and fried foods in many forms.
These oyster fritters are meltingly tender with a beer batter that is surprisingly airy.
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.
Creole-Style Fried Fish
This recipe was given to us by Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy.
Korean Fried Chicken
Double-frying chicken wings gives them a delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.
Browned Butter Collard Greens
Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.
This cornbread batter gets an extra kick from cayenne pepper and a slurp of buttermilk.
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Extra-Crispy Fried Chicken
Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas.