Chef Steven Brown uses pumpernickel rolls for this "punk rock sandwich with a $25 cleaning bill;" but you could use any roll you like. Get the recipe for Trout "Reuben" »Ariana Lindquist
We’re not in the “frying makes everything better” camp, as we know that sometimes potatoes should be roasted and chicken should be grilled—but some foods take to a hot bath of oil more than others, and one of those foods is seafood.
Whether paired with a crunchy slaw in tacos or served whole to dig into with chopsticks (or fingers), fried fish is homey but exciting, unadorned but perfect as is. And fish isn’t the only seafood that shines after frying—soft shell crab, calamari, and shrimp can also benefit from a quick dip in batter and oil. Crabs, shrimp, and trout spend their lives submerged in water; to submerge them in oil is only natural. (Right?) Just serve them with something that will combat their richness, like a crispy collard slaw or a tart chile sauce, and crack open a beer—there’s no better summer meal.