Recipes

An Umbrian deep-fried carnival dessert — tiny dough balls coated in honey, chocolate, and whole hazelnuts.

A vibrant tartar sauce blended with fresh cilantro, lime juice, garlic, and red onions — a punchy condiment for fried fish, shrimp, or crab cakes.

Freshly shucked oysters deep-fried in a golden cornmeal batter — best served with lemon wedges.

Light, yeasted Corsican beignets made with a blend of all-purpose and chestnut flour, deep-fried until golden and crispy, then drizzled generously with honey.

A Cajun recipe for Country Fried Pork Chops.

Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

A tangy homemade Creole tartar sauce with capers, cornichons, and Creole mustard - perfect with fried seafood.

cornmeal

Crockpot crisp-fried tofu and greens

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.

Bluefin tuna logs brushed with wasabi paste and wrapped in thread-like potato curls, pan-fried to a golden crisp, served with sesame oil and caviar.