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magazine golden pan fried fish
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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Level up your weeknight fish routine with a crispy, flavor-packed crust.
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The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.
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Low effort, big flavor, and ready in under an hour.
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Make this hands-off recipe when you want to cook fish but it stresses you out. Not anymore!
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Culture
Articles
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Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
Culture
This fish is ready for its photo op
Rachel Sanders
Cooking
Savory and sweet, with a jolt of heat, it’s an instant staff favorite.
Nina Moskowitz
Restaurants
In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"
E.C. Gladstone
Culture
Josh Niland’s stainless steel press is the key to the perfect sear.
Sohla El-Waylly
Culture
Maria Helm Sinskey
Videos
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Bon Appétit meets chef Lucas Sin at Samy’s Curry in Singapore to try the country’s legendary fish head curry. Watch chefs prepare this famous Singaporean dish with fresh spices, curry leaves, tamarind, coconut milk and white snapper and discover the history and culture behind one of Singapore's most beloved culinary traditions.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.