Fish and Seafood Recipes by Method
By Doug DuCap
Frying Fish and Seafood
The most basic -- and most popular -- method for cooking a piece of fish or some seafood is by frying. And by frying I mean in plenty of oil and often with a coating of some sort, such as a tempura or beer batter.
- A Basic Beer Batter for Fish
- Tempura Batter
- Halibut Cheeks with a Chickpea Flour Crust
- New England Cod Cheeks with Cornmeal Crust
- Mediterranean Crispy-Fried Whole Fish
- Sichuan Sweet-and-Sour Crispy Fish
- Crispy Smelt with Vietnamese Dipping Sauce
- Classic Fried Smelt
- Spanish Fried Swordfish Cadiz
- Simple Pan-Fried Abalone
- Southern Fried Oysters
Grilling fish is a healthy way to enjoy that crispy flavor without so much oil. Plus, that smoky flavor of a charcoal or wood fire adds something you just cannot get indoors. Think about a slab of salmon grilled over an alder fire, or a few dozen oysters slapped on the grill until they pop open. Sound delish?
- Grilled Red Snapper Yucatan Style
- Stuffed Fresh Sardines on the Grill
- Grilling a Whole Fish
- Grilling Small Fish
Sauteing Fish and Seafood
This is not quite frying, but sauteing does require some oil and a frying pan. The difference here is high heat and just enough oil to prevent the fish fillet or scallop or whatever from sticking. These dishes are often finished with a pan sauce.
Boiling and Steaming
Very few fish and seafood dishes are good boiled -- crabs and lobsters being a notable exception -- but many of them are excellent steamed. The French enclosed delicate fish in parchment paper, while the Chinese steam whole fish and serve them with spicy sauces.