'Frying' on Serious Eats

The Perfect Chicken Schnitzel

It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist. More

Chicken Schnitzel

It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist. More

Vegetable Tempura From 'Japanese Soul Cooking'

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Beyond Curry: Tamarind Fish Curry

Tart tamarind and mild, tender fish are a classic pairing in Indian cuisine. Here, the fruit provides a welcome contrast to a spice blend of coriander, chili powder, cumin, fennel seeds, and turmeric. Though the amount of tamarind might initially seem excessive, the sourness actually mellows as the curry simmers, the sauce greedily absorbed by a finishing addition of fluffy white rice. More

How to Make Crunchy Fried Fish Tacos

When I was younger, my family's typical method for dealing with a glut of bluefish was to blacken them. The deep crust you could develop in a cast iron skillet with hot butter and the intense aroma of the spices worked perfectly to cover up the textural and flavor-based flaws inherent in even the freshest blue fish. It's still a fine method, but recently I've taken to an even better one: fried fish tacos. If there's any cooking method in the world that can make all foods taste great, it's deep frying. More

Old Fashioned Latkes

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More

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