Fry

When in Doubt, Fry It

Good, batter, best.
  • Fish and chips on a plate with a lemon wedge.
    Photo by Elizabeth Coetzee, Food styling by Mira Evnine
    1/16

    Fish and Chips

    Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

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  • Photo by Romulo Yanes
    2/16

    Beer-Battered Asparagus

    You know what really makes vegetables better? Beer. Using a lighter lager in your batter lightens up the texture and gives it a yeasty flavor.

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  • Michael Graydon and Nikole Herriott
    3/16

    Pickle-Brined Fried Chicken

    Brine and dine. To give this chicken some extra moisture, a brine is absolutely essential. This fried chicken uses mustard seeds and vinegar.

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  • Lara Ferroni
    4/16

    Fried Chicken with Gravy

    Let's put an end to the myth of frying chicken being intimidating. Cut chicken breasts in half crosswise for stress-free cooking.

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  • Photo by Romulo Yanes
    5/16

    With a crisp exterior and extra melty center, these jalapeño poppers almost resemble chiles rellenos.

  • Photo by Chelsea Kyle, food styling by Katherine Sacks
    6/16

    Fried Fish Sandwich with Pepper Slaw

    How do you keep frying feather-light? Use a tempura batter—it'll keep lighter items (like this flaky fish) from getting too dense.

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  • Tara Donne, food and prop styling by Diana Yen
    13/16

    Beer-Battered Onion Rings

    Cease the grease. These onion rings, made with a lighter tempura-like batter and fizzy beer, are a step away from most overcooked greasebombs.

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  • Cedric Angeles
    14/16

    Blue Crab Beignets

    What happens when you combine seafood with battered beignets, a Southern staple? Taste and see.

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Read More
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