9 Iconic Fish Dishes From Around The World That You Absolutely Need To Try

I still remember the night I botched fish and chips so bad the smoke alarm sang “God Save the Queen.” My kitchen looked like a North Sea oil slick, batter splattered to the ceiling, but one bite of that crispy cod flaky, steaming, vinegar-drenched and I ugly-cried into a paper towel. My husband walked in, slipped on grease, and asked if we were opening a chippy. That disaster launched a decade-long obsession: hunting fish recipes that taste like vacation, smell like the pier, and make you text your mom “I GET IT NOW.” I’ve burned curry at midnight, sliced sashimi with a butter knife, and once smuggled ceviche through airport security in a cooler labeled “breast milk” (don’t judge). These aren’t “healthy” dishes, they’re salty, spicy, lime-soaked love letters that make you forgive every overfished ocean.

Every tide pool has a story. I’ve eaten salmon patties cold from the fridge at 3 a.m. while binge-watching fishing shows, watched my kid lick lime off ceviche like it was candy, and seen a French chef faint when I added ketchup to bouillabaisse (lesson learned). My freezer is a graveyard of canned tuna and frozen tilapia; my husband thinks “date night” means “she’s making amok again.” This isn’t a list it’s a survival guide for the landlocked, the homesick, the broke college kid who just discovered fish sauce. I’ve tested these in real kitchens with real chaos   toddlers, dogs, one memorable seagull who stole a taco.

Picture this: you, me, a cooler of ice and limes, and a playlist of sea shanties and Sublime. We’re skipping the sad microwave salmon, chasing the crispy, curried, citrus-cured bites that make you moan out loud in public. From British chippy grease to Cambodian banana-leaf steam, these 9 icons are your new fish bucket list. Crack a beer, sharpen the knife, and let’s make the neighbors jealous one flaky, spicy, soul-saving bite at a time.

1. Fish And Chips

I tried recreating a Whitby chippy in my Midwest kitchen. Beer batter exploded like a geyser, oil hit 400°F, smoke alarms screamed the national anthem. But that first cod fillet? Golden, crunchy, vinegar steam rising like fog off the North Sea. My toddler dunked a chip in malt vinegar and declared, “It’s pickle juice for potatoes!” We ate off newspaper; grease soaked through to the table pure seaside blasphemy. Cod or haddock, doesn’t matter, both flake like angels under that shattering crust. I undercook the chips in a five minute finish in the oven for pub-style crunch without a heart attack.

Chippy Chaos

• Beer Batter: Cold lager + flour fizzy lift, zero lumps.
• Cod/Haddock: Thick fillets fresh or thawed, pat dry.
• Triple-Cooked Chips: Boil, fry low, fry high crisp AF.
• Malt Vinegar: Shower it, don’t skimp.
• Tartar Sauce: Mayo + capers + pickle homemade or GTFO.
• Pro Move: Newspaper lining absorbs grease, Insta bait.

I watched my dad eat three pieces standing over the sink of pure caveman bliss, vinegar dripping to his elbows. The batter shatters like glass, the fish steams tender, the chips soak up every drop this is Britain in a bite. Leftovers? Reheat in air fryer crisp revival. I once used gluten-free beer while still slayed. Travels in a pizza box; arrives hot and greasy. One fryer and you’re the chippy queen.

Fish and Chips

This classic British Fish and Chips recipe features perfectly golden-brown, crispy battered cod or haddock paired with tender, twice-fried russet potato chips. Utilizing a rice flour batter and precise oil temperatures, it guarantees a delightful crunch and flaky fish, offering an authentic takeaway experience right in your kitchen. A timeless comfort food, best served hot with a splash of malt vinegar.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine british

Servings 4 people

Calories 3777.1 kcal

Equipment

• 1 Deep Fryer or Large Deep Pot Essential for safely frying with ample oil volume.
• 1 Fryer Basket For easy and safe submersion and removal of food from hot oil.
• 1 Instant-Read Thermometer Crucial for precise oil temperature control, ensuring optimal crispness.
• 1 Large Mixing Bowl For preparing the fish batter.
• 1 Whisk For smoothly combining batter ingredients.

Ingredients

  

Main

• Vegetable oil for deep frying
• 3 large russet potatoes
• 2 cups rice flour
• 1 tablespoon baking powder
• 3 teaspoons salt plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 1 12-ounce can soda water
• 1 large egg lightly beaten
• 2 8-ounce cod or haddock fillets, cut in 1/2 on an angle
• 1/2 cup rice flour for dredging
• Malt vinegar for serving

Instructions

 

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Notes

Achieving perfectly crisp fish and chips hinges on precise oil temperature control; use an instant-read thermometer. The two-stage frying for chips ensures a fluffy interior and crisp exterior. For the fish, the rice flour dredge followed by the soda water batter creates an exceptionally light and crispy crust, due to the starch and carbonation. Avoid overmixing the batter to prevent gluten development, which can lead to a tough crust. Ensure fish pieces are of uniform thickness for even cooking. Always drain thoroughly on paper towels immediately after frying to remove excess oil and maintain crispness. Serve piping hot with classic malt vinegar or a homemade tartar sauce.

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2. Sushi

My first homemade roll looked like a burrito had a fight with seaweed rice everywhere, tuna sliding out like it was escaping prison. But that first bite? Cold, silky salmon melting into warm vinegar rice, wasabi punching my sinuses like a tiny green fist. My kid used chopsticks as drumsticks and yelled, “It’s fish candy!” I learned the hard way: sushi rice is glue, cool it with a fan or cry sticky tears. Salmon, tuna, yellowtail, whatever’s flashing “sushi-grade” at the market. Practice rolls with cucumber first; graduate to raw fish like a boss.

Sushi Shenanigans

• Sushi Rice: Short-grain + vinegar/sugar/salt sticky magic.
• Nori Sheets: Toast lightly crisp wrap.
• Fish: Sushi-grade salmon/tuna thin slices, ice cold.
• Wasabi + Soy: Sidekicks don’t drown the roll.
• Bamboo Mat: Roll tight burrito vibes.
• Pro Tip: Wet fingers rice won’t stick.

Watched a vegan friend devour avocado rolls like popcorn sushi diplomacy. The rice clings sweet-sour, the fish melts buttery, the nori snaps this is Japan in your mouth. Freeze extras? Blasphemy but leftovers make killer fried rice. I once used smoked salmon cheater’s delight. Travels in a bento; stays fresh with ice packs. One roll and you’re a sushi sensei.

3. Ceviche

Limes were 10 for $1 I bought 30 and turned my kitchen into a Peruvian pop-up. Cubed sea bass “cooked” in citrus for two hours; I tasted every 15 minutes like a mad scientist. The fish went from translucent to opaque, onions turned pink, cilantro exploded green. My neighbor walked in, sniffed, and said, “It smells like vacation.” Served with sweet potato and corn earthy sweet against the tangy bite. Use the freshest fish or frozen wild-caught; lime juice is the only heat you need.

Ceviche Citrus Party

• White Fish: Sea bass/tilapia firm, fresh, cubed.
• Lime Juice: Fresh squeezed cover fish completely.
• Red Onion: Thin slices soak in ice water, less bite.
• Cilantro: Chopped bright green confetti.
• Aji Amarillo: Paste or fresh Peruvian heat.
• Sweet Potato: Boiled sweet balance.

Watched my kid suck lime juice from the spoon sour face, zero regrets. The fish firms silky, the lime zings electric, the chili wakes you up this is Peru on a fork. Make ahead; flavors marry in the fridge. I once used shrimp same magic, pink party. Travels in a jar; shake before serving. One bowl and you’re the ceviche czar.

Mango Ceviche

This recipe outlines a refreshing mango ceviche, featuring diced mangos, yellow onion, red and green bell peppers, minced jalapeños, and fresh cilantro, all brightened by fresh lime juice. It’s a vibrant, quick-to-prepare dish, perfect as a light appetizer or a fresh side, emphasizing a balance of sweet, savory, and spicy notes.

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Total Time 1 hour hr 20 minutes mins

Course lunch/dinner

Cuisine south american

Servings 6 people

Calories 766 kcal

Equipment

• 1 Chef’s knife Essential for precise dicing and mincing
• 1 Cutting Board For safe and efficient preparation of ingredients
• 1 Large Mixing Bowl To combine and marinate the ceviche
• 1 Citrus Juicer For extracting fresh lime juice efficiently
• 1 Spatula or Spoon For gentle mixing

Ingredients

  

Main

• 3 mangos – peeled seeded, and diced
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 jalapeno peppers minced
• 0.5 bunch fresh cilantro minced
• 2 limes juiced (with pulp)

Instructions

 

• Prepare mangos by peeling, seeding, and dicing them into consistent pieces.
• Dice the yellow onion, green bell pepper, and red bell pepper into small, uniform cubes.
• Mince the jalapeño peppers finely; adjust quantity to control heat.
• Mince the fresh cilantro.
• In a large bowl, combine the diced mangos, yellow onion, green bell pepper, and red bell pepper.
• Add the minced jalapeño peppers and minced cilantro to the bowl.
• Juice the two limes, ensuring to include the pulp, and pour the fresh lime juice over the mixture.
• Gently toss all ingredients together until they are evenly coated with the lime juice.
• Cover the bowl and refrigerate for a minimum of 60 minutes to allow flavors to fully meld and the ceviche to chill.
• Serve the chilled mango ceviche.

Notes

Ensure mangos are ripe but firm enough to hold their shape when diced. Uniform dicing of all vegetables is key for an appealing presentation and consistent bite. Adjust the amount of jalapeño to your desired heat level; remove seeds and membranes for less spice. Allowing the ceviche to chill for at least 60 minutes is crucial for the flavors to meld and the acidity to subtly ‘cook’ the ingredients. However, avoid over-marinating, as the acid can break down the mango and vegetables too much. The inclusion of lime pulp adds a lovely textural element and concentrated citrus burst.

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4. Bouillabaisse

I spent $80 on fish heads for stock. My husband thought I joined a cult. Simmered fennel, saffron, orange zest for three hours; the kitchen smelled like Marseille in July. Added snapper, mussels, shrimp broth turned golden, rouille slathered on bread like spicy mayo from heaven. My French friend wept into her bowl and whispered, “C’est parfait.” Use whatever fish is cheap; the broth is the star. Serve broth first, then fish ritual matters.

Bouillabaisse Bliss

• Fish Stock: Heads + bones simmer 1 hr, strain.
• Saffron Threads: Pinch golden luxury.
• Mixed Seafood: Snapper, mussels, shrimp variety rules.
• Rouille: Mayo + garlic + cayenne spicy spread.
• Fennel + Tomato: Base veggies sweet depth.
• Crusty Bread: Grill sop every drop.

Watched a foodie Instagram the rouille swirl viral in minutes. The broth sings oceanic, the seafood steams tender, the rouille bites back this is France in a ladle. Freezes sans seafood; add fresh when reheating. I once used a lobster shells bougie upgrade. Travels in a thermos; arrives steaming. One pot and you’re the bouillabaisse boss.

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5. Fish Amok

Banana leaves at the Asian market cost $2 . I bought the whole bunch and turned my patio into Angkor Wat. Ground lemongrass, galangal, kaffir lime into paste; my blender screamed for mercy. Steamed catfish in coconut milk till it turned mousse silky, fragrant, gently spiced. My kid called it “fish pudding” and ate two bowls. Use any firm fish; the curry paste is non-negotiable. Foil works if no banana leaves still steam perfectly.

Amok Aromatics

• Curry Paste: Lemongrass, galangal, turmeric pound fresh.
• Coconut Milk: Full-fat creamy dream.
• Fish: Catfish/tilapia cubed, tender.
• Banana Leaves: Steam cups fragrant wrap.
• Kaffir Lime: Leaves + zest citrus pop.
• Jasmine Rice: Side absorbs sauce.

Watched a Cambodian grandma nod approval highest honor. The paste perfumes the air, the fish melts velvet, the coconut cools the spice, this is Cambodia in a leaf. Make paste ahead; freeze for months. I once used chicken still slayed. Travels in ramekins; re-steam at the party. One steamer and you’re the amok artist.

Cambodian Fish Amok

This recipe guides you through preparing Cambodian Fish Amok, a traditional steamed fish curry. Fresh fish is combined with a fragrant, homemade curry paste featuring lemongrass, galangal, turmeric, and kaffir lime leaves, enriched with coconut cream, eggs, and peanuts. The mixture is then gently steamed in banana leaves, resulting in a delicate, aromatic, and deeply flavorful dish.

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Total Time 50 minutes mins

Course lunch/dinner

Cuisine south east asian

Servings 2 people

Calories 2499.7 kcal

Equipment

• 1 Blender or Food Processor Essential for creating a fine, aromatic curry paste.
• 1 Steamer Traditional method for cooking amok to achieve its signature delicate texture.
• 2 Mixing Bowls For preparing the fish and curry paste mixtures.
• 1 Sharp Knife and Cutting Board For precise preparation of aromatics and fish.
• 1 Spatula or Spoon For mixing and portioning the amok mixture.

Ingredients

  

Main

• 250 g fish
• 2 sheets banana leaves
• 3 sticks lemongrass
• 100 g galangal
• 100 g turmeric
• 1 red onion
• 2 kaffir lime leaves
• 3 garlic cloves
• 2 eggs
• 100 g peanuts
• 250 g coconut cream
• 3 star anise
• 1 teaspoon salt

Instructions

 

• Prepare the curry paste by finely chopping lemongrass, galangal, turmeric, red onion, kaffir lime leaves, and garlic. Process these with star anise and salt in a blender or food processor until a fine, aromatic paste is formed.
• Toast peanuts lightly in a dry pan, then crush or finely chop them.
• Whisk the eggs in a large mixing bowl. Gradually incorporate the coconut cream, followed by the prepared curry paste and crushed peanuts. Mix thoroughly until well combined.
• Cut the fish into bite-sized pieces and gently fold them into the amok mixture, ensuring each piece is evenly coated.
• Prepare the banana leaves: briefly pass them over an open flame or dip in hot water until they become pliable and easy to fold.
• Form individual cups or packets with the softened banana leaves. A small ramekin can be used as a mold for consistent cup shapes.
• Spoon the fish amok mixture into each banana leaf cup/packet, filling them about two-thirds full.
• Arrange the filled banana leaf parcels in a steamer basket, ensuring there is enough space for steam to circulate.
• Steam for 15-20 minutes, or until the fish is cooked through and the amok mixture is set and firm to the touch.
• Carefully remove the steamed amok from the steamer and serve hot, directly in its banana leaf wrapper, garnished as desired.

Notes

Achieving the authentic flavor of Amok hinges on a fresh, vibrant curry paste. Pounding the aromatics in a mortar and pestle traditionally yields a superior texture and aroma compared to a blender, though a blender is faster. Ensure your banana leaves are wilted over a flame or in hot water to make them pliable and prevent tearing when folding. Do not oversteam the fish; it should be just cooked through and tender, maintaining its delicate texture. For an elevated presentation, serve the amok directly in its banana leaf cup, garnished with a sliver of kaffir lime leaf or a fresh chili.

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6. Fish Tacos

Baja in my backyard tilapia dusted in cumin, fried crisp, wrapped in warm corn tortillas. My salsa game went rogue: pineapple, jalapeño, lime sweet heat explosion. My brother-in-law stacked three tacos and said, “This is why I married into this family.” Cabbage slaw is mandatory crunch insurance. Grill, fry, or bake the fish tacos forgive all sins.

Taco Truck Dreams

• White Fish: Tilapia/mahi dust, fry, flake.
• Corn Tortillas: Warm double up, no cracks.
• Cabbage Slaw: Lime dressed crisp contrast.
• Pico de Gallo: Fresh tomato onion cilantro.
• Crema: Sour cream + lime drizzle don’t drown.
• Hot Sauce: Valentina table staple.

Watched a surfer inhale four standing up pure Baja baptism. The fish crunches golden, the slaw snaps fresh, the crema cools, this is Mexico on the go. Make slaw ahead; flavors meld. I once used a shrimp surf-and-turf upgrade. Travels in foil; assemble on site. One skillet and you’re the taco titan.

7. Fish Curry

My spice cabinet threw a tantrum turmeric stained everything yellow, including the dog. Simmered snapper in coconut milk, tomatoes, curry leaves; the sauce turned sunshine orange. My Indian neighbor tasted it and said, “You need more chili” then ate three bowls. Use any fish that holds up tilapia, cod, even salmon. Serve with rice and naan sop every drop.

Curry Combustion

• Curry Powder: Garam masala + turmeric layered heat.
• Coconut Milk: Full-fat silky base.
• Fish: Firm fillets add the last 10 min.
• Tomato + Onion: Base sweet depth.
• Curry Leaves: Fresh fry first, perfume oil.
• Rice/Naan: Mandatory sauce vehicles.

Watched my kid scoop curry with naan like a pro spice convert. The sauce clings spicy-sweet, the fish flakes tender, the leaves perfume this is India in a bowl. Freezes like a dream; thaw and reheat gently. I once used tofu vegetarian wine. Travels in a crock; plug in at the party. One pot and you’re the curry commander.

8. Salmon Patties

Canned salmon was 99 cents. I bought ten and turned my pantry into a patty factory. Mixed with breadcrumbs, egg, Old Bay; fried till golden, crispy edges, tender center. My grandma ate one and said, “Tastes like the Depression, but better.” Bake for healthier; fry for nostalgia. Serve on buns with tartar or solo with hot sauce both win.

Patty Power

• Canned Salmon: Bones in crunchy calcium.
• Breadcrumbs: Panko extra crisp.
• Egg + Mayo: Bind don’t skimp.
• Old Bay: Seasoning  Chesapeake in a can.
• Pan Fry: Medium heat golden crust.
• Lemon Wedge: Squeeze bright finish.

Watched a toddler dip patties in ketchup blasphemy, but cute. The salmon flakes rich, the crust crunches, the Old Bay sings this is comfort on a plate. Freeze raw patties; cook from frozen. I once added a fancy crab upgrade. Travels in a warmer; stays crisp. One skillet and you’re the patty pro.

9. Fish Stew

Frozen leftover fish heads from bouillabaisse threw them in a pot with tomatoes, fennel, wine; the house smelled like a fishing village. Added cod, shrimp, mussels last ten minutes; broth turned rusty red. My Italian friend dipped bread and moaned, “Mamma mia.” Use any fish or shellfish; the stock is forgiving. Slow cooker works set and forget.

Stew Symphony

• Fish Stock: Scraps + water simmer 30 min.
• Mixed Seafood: Cod, shrimp, mussels variety rules.
• Tomatoes: Canned sweet acid.
• Fennel + Garlic: Base aromatic depth.
• White Wine: Splash brightens broth.
• Crusty Bread: Sop non-negotiable.

Watched a vegan sip the broth and lie, “I’m just tasting” flavor thief. The seafood steams tender, the broth clings rich, the bread soaks this is a global hug in a bowl. Freezes sans shellfish; add fresh when reheating. I once used lobster bougie stew. Travels in a thermos; arrives steaming. One pot and you’re the stew sovereign.

From chippy grease to curry steam, these 9 dishes turned my landlocked life into a global fish fry. Skip the sad fillets, embrace the mess, and let the limes do the talking. Your kitchen and your soul will thank you. Now grab the oil, the ice, and that dusty bottle of fish sauce. The ocean’s calling, one crispy, citrusy, soul-saving bite at a time.