Fish is the food that brings people together, no matter where you are. Whether it’s beachside cafes or home cooking, it’s at the heart of the dishes that evoke tradition, culture, and fantasy. Fried, raw, or slow cooked over spices, fish always has a tendency to play the starring role.
At Serious Eats, we’re passionate about getting to the heart of why food’s so great not just the recipe, but the secret and legend behind it. Here to explain the science, the history, and the thrill of cooking fish, so you can cook something great with confidence. Let’s go on a food tour of the world and explore 16 incredible fish dishes, every one having their own taste, process, and background. Take a fork, and let’s start!
1. Fish and Chips
Fish And Chips
This recipe guides you through crafting a classic British takeaway experience at home. It features tender, flaky fish enveloped in a remarkably crispy beer batter, perfectly complemented by golden, twice-fried potato chips. Emphasizing precise oil temperature and proper preparation, this dish promises a satisfyingly crispy and flavorful result for a hearty meal.
Equipment
- 1 Deep fryer or large heavy-bottomed pot Such as a Dutch oven, for safe deep-frying.
- 1 Deep-Fry Thermometer Essential for accurate oil temperature control.
- 1 Slotted Spoon or Spider For safely handling food in hot oil.
- 1 Wire Rack with Baking Sheet For draining excess oil and maintaining crispness.
- 2 Large Mixing Bowls For preparing batter and soaking potatoes.
Ingredients
Main
- 4 medium potatoes I used a mix of yukon gold and russet
- 4 medium fish fillets cod haddock and albacore work well
- 1/2 cup + 2 tablespoons flour
- 2 tablespoons cornstarch
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- vegetable oil for frying
- 1/4 teaspoon baking powder
- 1/2 cup very cold beer you may need a little more
Instructions
- Prepare potatoes: Wash, peel (if desired), and cut potatoes into uniform chip size (e.g., 1/2-inch thick). Submerge in a bowl of cold water for at least 30 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels.
- Preheat oil: Fill a large, heavy-bottomed pot or deep-fryer with vegetable oil to a depth of 3-4 inches. Heat the oil to 325°F (160°C).
- First fry chips: Fry the potatoes in batches, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until tender but not browned. Remove with a slotted spoon and transfer to a wire rack to drain. Increase oil temperature to 375°F (190°C).
- Prepare fish batter: In a large bowl, whisk together 1/2 cup flour, cornstarch, paprika, onion powder, and baking powder. Gradually whisk in the very cold beer until a smooth, pancake-like batter forms. Do not overmix.
- Prepare fish: Pat fish fillets dry with paper towels. Lightly season both sides with salt and pepper.
- Batter fish: Dredge each fish fillet in the remaining 2 tablespoons of dry flour, shaking off any excess. Then, dip into the prepared beer batter, ensuring it is fully coated.
- Fry fish: Carefully lower one or two battered fish fillets into the hot oil (375°F/190°C). Fry for 5-7 minutes, turning once, until golden brown and the fish is cooked through and flaky. Remove and place on a clean wire rack to drain.
- Second fry chips: Once the fish is fried, return the pre-fried potatoes to the 375°F (190°C) oil. Fry for another 2-4 minutes until deeply golden brown and wonderfully crispy.
- Drain and season: Transfer the hot, crispy chips to a fresh wire rack. Immediately season both the fish and chips generously with fine sea salt.
- Serve: Serve hot with traditional accompaniments such as malt vinegar, tartar sauce, and lemon wedges.
Notes
Oil temperature is paramount for perfect results. Maintain 325°F (160°C) for the first fry of chips and 375°F (190°C) for the second fry and fish. Soaking cut potatoes in cold water removes excess starch, leading to crispier chips. Always pat them thoroughly dry before frying to prevent oil splattering. For the batter, use very cold beer; its chilliness and carbonation contribute to a light, airy, and exceptionally crispy crust. Do not overmix the batter to avoid gluten development. Always drain fried items on a wire rack immediately after cooking, and season them generously with fine salt while hot for optimal adhesion.
Picture yourself on an England beach, unwrapping a warm package of fish and chips. This traditional favourite is a classic, constructed from flaky white fish either cod or haddock labour supplied by a golden, crispy batter, and served up with chunk cut fries, or “chips.” A drizzle of malt vinegar finishes it off. Conceived in the 1860s, it’s simple comfort food. The crispness of the batter comes from hot oil vaporising water, creating a light, airy crust that doesn’t harden the fish. From London chippy stores to Aussie takeaway eateries, it’s world wide in popularity, but the finest is the original, devoured by the sea.
2. Sashimi
Watermelon Sashimi
This refreshing recipe transforms chilled watermelon into a vibrant, plant-based ‘sashimi.’ Cubes of sweet watermelon are elegantly paired with thinly sliced jalapeños and julienned ginger, then brightened with fresh lime, a drizzle of honey, and a sprinkle of black sesame seeds. It’s a delightful blend of sweet, spicy, and tangy flavors, perfect as a light snack or unique appetizer.
Equipment
- 1 Chef’s knife For precise cutting and julienning
- 1 Cutting Board Essential for safe and stable prep
- 1 Mixing Bowl For lightly tossing ingredients or holding prepared items
- 1 Serving Platter For attractive presentation of the ‘sashimi’
- 1 Measuring Spoons For accurate drizzling of honey/agave and sprinkling sesame seeds
Ingredients
Main
- 1 mini seedless watermelon cut into bite sized cubes
- 2 jalapeños sliced thinly
- 1 knob of fresh ginger julienned
- 1 lime cut into wedges
- 1-2 tablespoons black sesame seeds for sprinkling
- 2 tablespoons honey or agave nectar for drizzling
Instructions
- Ensure the mini seedless watermelon is thoroughly chilled before beginning preparation.
- Using a sharp chef’s knife, carefully cut the chilled watermelon into uniform, bite-sized cubes, aiming for consistent shape and size for a ‘sashimi’ appearance.
- Thinly slice the jalapeños into delicate rounds; remove the seeds and membranes if a milder heat is desired.
- Peel the fresh ginger knob and julienne it into very fine, hair-like strands.
- Cut the lime into small, attractive wedges for garnish and a squeeze of fresh juice.
- Artfully arrange the watermelon cubes on a chilled serving platter or individual plates.
- Evenly scatter the thinly sliced jalapeños and julienned ginger over the arranged watermelon cubes.
- Lightly drizzle the honey or agave nectar over the entire watermelon ‘sashimi’ arrangement.
- Generously sprinkle black sesame seeds over the watermelon and other ingredients.
- Garnish with the fresh lime wedges and serve immediately for optimal freshness and flavor.
Notes
Achieving uniform, bite-sized watermelon cubes is crucial for the ‘sashimi’ aesthetic and consistent texture; a sharp chef’s knife is essential for clean cuts. For optimal flavor and refreshment, ensure the watermelon is well-chilled before preparation. Balance the heat from the jalapeños with the natural sweetness of the watermelon and honey; adjust the amount of jalapeño to your preference. Consider a very light sprinkle of flaky sea salt to further enhance the watermelon’s sweetness and complexity. For an elevated presentation, arrange the ‘sashimi’ neatly on a chilled platter and garnish with fresh mint sprigs. Be mindful not to over-drizzle the honey/agave, as watermelon is already sweet.
Sashimi is an ocean love letter raw fish sliced so thin that it almost melts in your mouth. Simple is the byword in Japan and the fish is the star, a dash of soy sauce, wasabi, or pickled ginger added for zest. There is tuna, there is salmon, there is even octopus that appears here, but only the best catch will suffice. The chefs slice with love so as to bring out the texture of the fish, and its natural sweetness brought to the fore. It’s elegant, plain, and a reminder that sometimes, less is more.
3. Fish Tacos
The Ultimate Fish Tacos
This recipe crafts ultimate fish tacos featuring crispy, deep-fried mahi-mahi. It includes a vibrant pink chile mayonnaise for a creamy, spicy kick, and a refreshing mango-radish salsa. Served family-style with fresh cabbage, cilantro, chives, and warm tortillas, it’s a delightful and customizable meal perfect for sharing.
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Blender or Food Processor
- 3 Shallow Dishes for breading station
- 1 Chef’s Knife and Cutting Board
- 1 Spider Skimmer or Tongs
Ingredients
Main
- 2 pounds mahi mahi skinned, boned and cleaned cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil for frying
- 1/2 head savoy cabbage finely shredded
- 1 bunch cilantro leaves picked
- 1 bunch chives chopped
- 3 limes cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo plus 2 tablespoons of adobo sauce
- 1/2 lemon juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes diced
- 4 to 5 red radishes diced
- 1 red onion diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
Notes
For perfectly crispy fish, maintain the oil temperature at a consistent 375°F (190°C) and fry in small batches to avoid overcrowding, which drops the oil temperature and leads to greasy fish. A spider skimmer is excellent for safe removal. For an extra pop of flavor in the salsa, ensure your mangoes are ripe but firm; the contrast with the crisp radish and tart lime supremes is key. When making the chipotle mayo, adjust the amount of chipotles to your desired spice level. Toasting tortillas directly over a gas flame adds a delightful smoky char, but a dry skillet works well too for an even warm-up. Serve immediately once assembled to enjoy the various textures.
Baja Mexican fish tacos are a celebration in each bite flaked fish, typically fried or grilled, stuffed into warm corn tortillas with crispy cabbage, hot salsa, and a splash of lime. Mahi mahi or tilapia are the go tos, packing creamy, spicy, and tangy sensations. The crunch is from the cabbage and from the lime crisping it. When California came along, folks started filling it with avocado or sour cream, and the dish is an ever popular creative canvas.
4. Fish Curries’
Classic Shrimp Laksa with Rice Noodles
This recipe prepares a classic Shrimp Laksa featuring a rich, aromatic coconut milk broth infused with curry paste, fish sauce, and spices. Quick-cooking shrimp and al dente rice noodles are combined and served in bowls, garnished with fresh bean sprouts, cilantro, and basil for a vibrant, flavorful noodle soup.
Equipment
- 1 Wok or large pot For cooking the broth
- 1 Large Pot For cooking noodles
- 2 Large shallow bowls For serving
- 1 Ladle For serving broth
Ingredients
Main
- 1/2 cup Laksa Curry Paste recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp deveined, tails left on
- 1 1/2 cups bean sprouts
- Sea salt
- Cayenne pepper or red chili flakes
- Small handful fresh cilantro stems
- Small handful fresh Thai basil stems
- 1/4 cup coconut milk
- 3 tablespoons shrimp paste
- 1 tablespoon vegetable oil
- 2 teaspoons light brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
- 1/2 teaspoon chili powder or cayenne pepper
- 2 cloves garlic crushed
- 2 stalks lemongrass smashed and roughly chopped
- One 1-inch piece fresh ginger peeled and sliced
- 1 yellow onion chopped
- 1 red Fresno chile stemmed and sliced crosswise
Instructions
- Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Notes
Ensure your wok or pot is hot before adding the curry paste; this helps bloom the spices and deepen the flavor. Watch the shrimp closely as they cook very quickly and can become tough if overdone—they only need a couple of minutes until they turn pink and opaque. Rinsing the rice noodles in cold water after boiling prevents them from sticking together and stops the cooking process, ensuring a perfect al dente texture in the finished dish. Taste and adjust seasoning before serving; Laksa should have a balance of spicy, sour, salty, and sweet.
India’s fish curry is a spicy embrace from the spice bazaar. Mackerel, tilapia, or salmon fish floats through aromatic flavored sauce of tomatoes, onions, and coconut milk, colored with cumin, turmeric, or chili. Spice it or slow cook it it’s your choice. The slow cooking mutes those spices into something magical, served with fluffy rice or naan bread to wipe up every bite. It’s a dish that proves fish can hold big, bold flavors.
5. Salmon Patties
Salmon patties
These simple and wholesome salmon patties offer a delicious, gluten-free, and dairy-free meal option. Made with tinned salmon, grated sweet potato, eggs, and buckwheat flour, they are pan-fried to a golden crisp. Quick to prepare, these savory patties are perfect for a healthy lunch or light dinner, providing a good source of protein and essential nutrients.
Equipment
- 1 Large Mixing Bowl
- 1 Box Grater For grating sweet potato
- 1 Large Frying Pan or Skillet
- 1 Spatula For flipping patties
- 1 Fork For mashing salmon
Ingredients
Main
- 100 grams tin of salmon bones in
- 1 cup sweet potato grated
- 2 eggs
- 2 tablespoons buckwheat flour
- 1 tablespoon parsley chopped
- 1 tablespoon coconut oil
Instructions
- Drain the tinned salmon, reserving any liquid if desired for moisture, then transfer to a large mixing bowl. Using a fork, thoroughly mash the salmon, incorporating any softened bones.
- Add the grated sweet potato, eggs, buckwheat flour, and chopped parsley to the bowl with the mashed salmon.
- Mix all ingredients thoroughly until well combined. The mixture should be cohesive enough to form patties. If too wet, add a tiny bit more flour.
- Divide the mixture into four equal portions and gently form each into a patty, about 1 inch thick.
- Heat the coconut oil in a large frying pan or skillet over medium heat until shimmering.
- Carefully place the salmon patties into the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Cook for 4-5 minutes per side, or until golden brown and cooked through, with a crispy exterior.
- Using a spatula, carefully flip the patties to cook the other side evenly.
- Once cooked, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve hot, perhaps with a fresh green salad or a light dipping sauce.
Notes
When using tinned salmon with bones, thoroughly mash the bones into the fish; they are a good source of calcium and will soften during cooking. Ensure the sweet potato is finely grated to integrate seamlessly and aid in binding. If the mixture feels too wet to form patties, add a small amount of extra buckwheat flour until a workable consistency is achieved. Cook the patties over medium heat to allow for even cooking and a golden crust without burning. Avoid overcrowding the pan to maintain consistent heat. For an elevated flavor profile, consider adding a squeeze of fresh lemon juice or a pinch of smoked paprika to the mixture, and serve with a vibrant dill-yogurt sauce.
Salmon patties are a homey favourite in places like the U.S. and Japan, turning canned or cooked salmon into crispy, golden cakes. Mixed with breadcrumbs, eggs, and a pinch of spices, they’re fried or baked until they possess that perfect crunch on the outside and soft chew on the inside. They are great as a main course served with a salad, or filled in a bun and served with a squeeze of lemon. These patties demonstrate you don’t need to spend the earth on ingredients for a dish which has all the right harmonies.
6. Bouillabaisse
Bouillabaisse
This Bouillabaisse recipe creates a rich and aromatic French fish stew, featuring a medley of fresh seafood simmered in a saffron-infused broth with vegetables. It’s complemented by a savory rouille spread on crispy baguette slices, offering a complete and flavorful culinary experience.
Equipment
- 1 Large stockpot or Dutch oven At least 6-8 quart capacity for simmering broth and seafood
- 1 Chef’s knife
- 1 Cutting Board
- 1 Blender or Food Processor Essential for making the rouille sauce
- 1 Baking Sheet For toasting baguette crisps
Ingredients
Main
- For the bouillabaisse:
- 2 to 3 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 2 large tomatoes coarsely chopped
- 4 garlic cloves peeled and chopped
- 1 small bulb of fennel
- 1/4 cup fennel fronds plus a few extra for garnish
- 1 pound fingerling potatoes cut into 1-inch pieces
- 2 bay leaves
- 1/4 teaspoon saffron threads soaked in 1 tablespoon warm water for at least 5 minutes
- 9 cups seafood stock homemade if possible, Bar Harbor if not
- 1 tablespoon orange zest
- 1/2 pound large shrimp peeled
- 1/2 pound mussels scrubbed and beards removed
- 1/2 pound small hard-shelled clams scrubbed
- 3 pounds white fish fillets such as red snapper, striped bass, grouper, and/or cod, cut into 2-inch pieces
- 1 1/2 tablespoons coarse sea salt
- 1 tablespoon Pastis such as Pernod, optional
- Parsley chopped for garnish
- Rouille spread over baguette crisps recipe below
- For the rouille and baguette crisps:
- 1 cup cubed baguette most of the crust removed
- 3 tablespoons water
- 4 large garlic cloves divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons bouillabaisse broth or seafood broth
- Baguette
- Extra-virgin olive oil
Instructions
- Prepare the rouille components: slice baguette for crisps and set aside, reserving some for cubing for the rouille itself. Prepare garlic cloves as directed for both the broth and rouille.
- In a large stockpot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion, chopped fennel, and garlic cloves until softened and fragrant.
- Add the coarsely chopped tomatoes, fingerling potatoes, bay leaves, saffron threads (soaked in warm water), seafood stock, and orange zest to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- While the broth simmers, prepare the rouille: blend cubed baguette, water, garlic cloves, extra-virgin olive oil, and bouillabaisse broth (or seafood broth) until smooth and creamy. Toast baguette slices in the oven with olive oil until golden and crisp for serving.
- Clean and prepare all seafood: peel and devein shrimp, scrub mussels and clams thoroughly, removing any beards from mussels. Cut white fish fillets into 2-inch pieces.
- Add the cleaned mussels and clams to the simmering bouillabaisse broth. Cover the pot and cook for 3-5 minutes, or until the shells open. Discard any unopened shells.
- Gently add the shrimp and fish pieces to the pot. Simmer uncovered for another 3-5 minutes, or until the shrimp are opaque and the fish flakes easily. Be careful not to overcook the delicate seafood.
- Stir in the coarse sea salt and Pastis (if using) to taste. Adjust seasoning as needed.
- Ladle the hot bouillabaisse into individual warmed serving bowls, ensuring an even distribution of broth, vegetables, and all types of seafood.
- Garnish each bowl with chopped fresh parsley and a few fresh fennel fronds. Serve immediately with the rouille spread generously over the toasted baguette crisps on the side.
Notes
1. Homemade seafood stock is paramount for an authentic, deep flavor; if unavailable, a high-quality store-bought option like Bar Harbor is acceptable. 2. Quality saffron is key for color and subtle aroma; allow it to bloom properly. 3. Avoid overcooking the seafood, especially the delicate fish and shrimp, as they cook quickly. Add them in stages based on their cooking time. 4. The Pastis adds a classic anise note, but it’s optional if not preferred. 5. Rouille is a crucial accompaniment; ensure it has a robust garlic and saffron flavor. Serve it on well-toasted baguette crisps for textural contrast.
Direct from Marseille, bouillabaisse is Mediterranean fervour in the form of a seafood stew. Fish and shellfish and vegetables simmer in a bold broth, topped by grilled bread smeared with hot, garlicky rouille. It started with humble rockfish, but these days you might find sea bass or monkfish. The low simmer melds together all the salty flavors, so every bite is a load of the sea. Simple but refined, a dish like a party.
7. Fish Stew
Fish stew is comfort food with an international following, from Asia to Europe. It’s just fish and veg in a decent broth, flavoured with garlic, tomatoes, or bay leaves. In the past, it used cheaper cuts and hence was a budgeteer’s favourite. Now it’s a great means of using leftovers, with flavours gaining intensity as it cooks. Serve with crusty bread or a squeeze of lemon for a simple, comforting meal.
8. Gefilte Fish
Baked Herbed Gefilte Fish
This recipe offers a baked take on traditional gefilte fish, enhancing it with olive oil, paprika, herbs, and aromatics like onion and garlic. The frozen loaf is baked until cooked through and flavorful, providing a simple yet aromatic preparation.
Equipment
- 1 Baking Dish Appropriate size for the gefilte fish loaf
- 1 Small Bowl For mixing spices and oil
- 1 Cutting Board
- 1 Chef’s knife For slicing onion and mincing garlic
- 1 Measuring Spoons
Ingredients
Main
- 1/4 cup olive oil plus more for drizzling
- 2 teaspoons paprika
- 2 teaspoons dried parsley
- 2 pinches ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 22-ounce loaf frozen gefilte fish paper removed, not thawed
- 1 large onion sliced in rounds
- 2 garlic cloves minced
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the olive oil, paprika, dried parsley, ground allspice, kosher salt, and black pepper.
- Slice the large onion into rounds and mince the garlic cloves.
- Arrange the onion rounds in a single layer on the bottom of the baking dish to create a bed.
- Place the frozen gefilte fish loaf directly on top of the onion bed.
- Sprinkle the minced garlic over and around the fish.
- Pour the seasoned olive oil mixture evenly over the gefilte fish loaf.
- Drizzle a little extra olive oil over the top if desired.
- Bake for 60-75 minutes, or until the fish is cooked through and firm.
- Let rest for a few minutes before slicing and serving.
Notes
Ensure the gefilte fish loaf is completely frozen when you begin; this helps it hold its shape and cook more evenly. Slicing the onion into rounds creates a bed that lifts the fish slightly and infuses flavor from beneath while preventing sticking. Don’t be shy with the oil drizzle, as gefilte fish can dry out when baked. Consider adding a splash of vegetable or fish broth to the bottom of the dish for added moisture and steam during cooking. Serve with a side of horseradish for traditional pairing.
Ashkenazi Jewish heritage’s star dish is gefilte fish. Boiled or baked carp or pike ground mixed with egg, matzo meal, and spices is folded into thin patties. Served chilled with beetroot or horseradish, carrots or dill is typically added on top for sweetness. Binders keep it all intact, firm yet soft in texture. It’s a vastly historic dish, perfect for holidays and telling stories.
9. Poke
Ahi Poke
This Ahi Poke recipe offers a vibrant, fresh, and easy-to-prepare dish. Diced sushi-grade ahi tuna is marinated in a savory blend of soy sauce, sesame oil, sambal, and fresh aromatics like ginger, garlic, and scallions. After chilling to allow flavors to meld, it’s finished with crunchy macadamia nuts and fresh scallion greens, making it a perfect light appetizer or main course.
Equipment
- 1 Medium Mixing Bowl
- 1 Cutting Board
- 1 Sharp Chef’s Knife For precise slicing and dicing
- 1 Microplane or Fine Grater For ginger
- 4 Serving Bowls or Plates For individual portions
Ingredients
Main
- 1/4 to 1/2 cup soy sauce
- 1/2 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 3 scallions white and green parts separated, sliced thinly on the bias
- 2 cloves garlic smashed and finely chopped
- One 1/2-inch piece ginger peeled and grated
- 1/2 white onion such as Maui onion, julienned
- 1 pound ahi tuna cut into 1/2-inch chunks
- 2 tablespoons chopped dry-roasted macadamia nuts
Instructions
- Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
- Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.
Notes
The quality of your ahi tuna is paramount for poke; always use sushi-grade or sashimi-grade fish. Ensure all ingredients, especially garlic, ginger, and scallions, are finely prepped to evenly distribute their flavors without overpowering the delicate tuna. The 30-minute marination is key for the flavors to meld, but avoid over-marinating, which can ‘cook’ the tuna with the soy sauce. Sambal oelek provides a gentle heat; adjust to your preference. The dry-roasted macadamia nuts offer a delightful textural contrast and richness. For serving, consider plating over a bed of sushi rice, mixed greens, or crisp wonton chips to complete the experience.
Hawai’i’s poke is a fresh, colorful bowl of cubed raw fish think ahi tuna or salmon marinated with soy sauce, sesame oil, and ginger, served over rice with crispy seaweed. The marinade adds a savory kick without overpowering the fish’s natural flavor. It’s light, healthy, and packed with umami, making it a hit far beyond the islands. Poke shows how simple ingredients can become something extraordinary.
10. Fried Fish
Fish fries are a success anywhere, turning any fish into a crispy snack. Battered or breaded and deep fried in oil, it turns into a crispy outside as steam creates air spaces. The fish remains juicy within, be it cod or catfish. Pair it with fries, coleslaw, or tartar sauce to have a classic meal, be it Wisconsin beer battered fish fries or kids’ favourite fish fingers.
11. Grilled Fish
Creamy Cucumber Salad
This cool and reviving summer salad goes nicely with grilled meats or fish
Ingredients
- 2 large cucumbers peeled and thinly sliced
- 1 sweet onion thinly sliced
- 1 tablespoon sea salt
- 1 ½ cups mayonnaise or more to taste
- 2 tablespoons vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Mix cucumbers, onion, and salt together in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
- Turn cucumber mixture into a colander set over a basin or in a sink. Let drain, stirring regularly, until most of the liquid and salt has drained, 15 to 30 minutes. Transfer drained cucumber mixture to a large basin.
- Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth. Pour over cucumber mixture and toss till coated.
- Pour over cucumber mixture and toss till coated.
- Cover with plastic wrap and chill for 1 to 2 hours before serving.
Notes
Salting the cucumber allows the cucumber to ooze some liquid. If you are in a hurry, you can omit this step.
Grill fish during the summer. The thick slices of salmon and swordfish receive a smoky, charred good crust from the grill, with some rub or marinade as a bonus zing. The high heat bathes with moisture and provides a delicious crust, and a squeeze of lemon freshens everything up. From seared tuna to cod, grilling lightens it up and lets you play around with different flavors.
12. Sushi
Spam Musubi
This recipe provides a step-by-step guide to creating authentic Spam Musubi. It involves slicing and pan-frying Spam until crispy, then glazing it in a sweet and savory soy-mirin sauce. These flavorful Spam slices are layered with perfectly cooked sushi rice and sprinkled with furikake, all pressed into shape using a musubi maker and wrapped in crisp nori seaweed for a classic Hawaiian snack or meal.
Equipment
- 1 Frying Pan or Skillet
- 1 Small Saucepan For the glaze
- 1 Musubi Maker Essential for shaping
- 1 Sharp Knife and Cutting Board
- 1 Spatula or Tongs For handling Spam
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
For optimal Spam texture, ensure it’s fried to a golden crisp before glazing; this provides a delightful contrast to the sticky rice. The glaze should be reduced until it coats the Spam well, achieving a balance of sweet and savory notes. Mastering the musubi maker by keeping it consistently moist is critical for preventing rice from sticking and ensuring clean, uniform blocks. Use high-quality sushi rice and cook it to perfection – slightly firm but pliable – as it forms the foundation of the musubi. Lightly toasting the nori sheets over a flame for a few seconds before assembly can enhance their aroma and crispness, elevating the overall experience. Precision in wrapping is key to a visually appealing and stable musubi.
Sushi is Japan’s gift to the world beauty that intertwines vinegared rice with super fresh fish. Nigiri goes to basics with fish on rice, and maki rolls it up in seaweed for bites like Rainbow or California rolls. It takes years of practice to get the rice and knife work just right, but the payback is sheer harmony, with soy sauce and wasabi playing supporting roles. The sophistication of sushi makes every bite special.
13. Crab Cakes
Crab Cakes
This recipe creates flavorful crab cakes using both claw and lump blue crab meat, bound with a mixture of egg yolk, cream, and aromatic herbs. The cakes are gently formed with bread cubes, then pan-fried in butter until golden and crisp. Ideal as an appetizer or main course, this dish highlights the delicate taste of fresh crab with a touch of spice and tang.
Equipment
- 1 Large Mixing Bowl For combining all ingredients
- 1 Whisk For mixing wet ingredients smoothly
- 1 Large Non-Stick Skillet For pan-frying the crab cakes evenly
- 1 Spatula For carefully flipping the crab cakes
- 1 Small Saucepan For melting butter
Ingredients
Main
- 1 teaspoon fresh lemon juice
- 1 pound claw blue crab meat picked for shells
- 1 teaspoon salt
- 2 tablespoons minced fresh basil
- 1 teaspoon minced garlic
- 2 teaspoons hot chili sauce
- 1 egg yolk lightly beaten
- 3 cups light whole wheat bread cubes
- 1 teaspoon fresh cracked black pepper
- ¼ cup minced fresh chives
- 1 tablespoon minced green onion
- 2 tablespoons flour
- 1 pound lump back fin blue crab meat picked for shells
- 1 tablespoon minced red bell pepper
- 1 tablespoon Dijon mustard
- ¾ cup heavy cream
- 2 tablespoons butter plus ½ cup melted
- ¼ cup minced fresh parsley
Instructions
- Ensure both claw and lump blue crab meat are thoroughly picked for any shells.
- In a large bowl, whisk together the egg yolk, heavy cream, Dijon mustard, hot chili sauce, and lemon juice until well combined.
- Stir in the minced garlic, green onion, red bell pepper, fresh basil, chives, and parsley into the wet mixture.
- Add salt and fresh cracked black pepper to the mixture, mixing well to distribute seasonings evenly.
- Gently fold in the light whole wheat bread cubes and the picked crab meat (both lump and claw) into the mixture, being careful not to break up the lump crab too much.
- Lightly dust your hands with flour, then divide the mixture and gently form into desired size patties, ensuring they hold together well.
- Place the formed crab cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to firm them up, preventing them from falling apart during cooking.
- In a large skillet over medium heat, melt the ½ cup of butter until shimmering.
- Carefully place the crab cakes into the hot butter, leaving space between them. Cook for 3-5 minutes per side, or until golden brown and heated through. Cook in batches if necessary to avoid overcrowding.
- Remove cooked crab cakes from the skillet and drain briefly on a paper towel-lined plate. Serve immediately.
Notes
1. Crab Quality is Key: Always use the freshest possible blue crab meat. Ensure both claw and lump meat are meticulously picked for any shell fragments. The lump meat provides beautiful, tender flakes, while claw meat adds deeper crab flavor.2. Gentle Handling: When incorporating the bread cubes and crab meat, mix very gently. Overmixing will break down the delicate lump crab and result in tough, dense crab cakes.3. Chilling for Stability: Chilling the formed crab cakes for at least 30 minutes before cooking is crucial. This helps them firm up, preventing them from falling apart in the pan and ensuring a better sear.4. Pan Control: Do not overcrowd the skillet. Cook crab cakes in batches to maintain consistent heat and achieve an even golden-brown crust. Overcrowding will lower the pan temperature, leading to steaming instead of frying.5. Flavor Enhancements: For an extra layer of flavor, consider adding a pinch of Old Bay seasoning to the mix. Serve with a bright lemon wedge, a homemade remoulade, or a simple dill aioli to complement the rich crab.
Maryland crab cakes are all about sweet, big lump crab meat, supported by just a sufficient amount of breadcrumbs and seasonings to allow the crab itself to be the hero. Pan fried to golden brown and crispy on the outside, but tender in the inside, they’re great accompanied by spicy remoulade or a squeeze of lemon. Serve them as an entrée or on a bun for a Chesapeake Bay brininess flavor.
14. Paella de Marisco
Seafood Paella (Paella de Marisco)
This recipe guides you through creating a classic Spanish Seafood Paella, a vibrant and flavorful rice dish. It begins with sautéing aromatics like onion and garlic, then incorporating Spanish Bomba rice. While the provided ingredients are minimal, a complete paella typically features a rich broth and an assortment of fresh seafood, cooked until the rice is perfectly tender with a desired crispy bottom, known as ‘socarrat’.
Equipment
- 1 Paella Pan Traditional, wide, shallow pan for even cooking and socarrat formation
- 1 Chef’s knife For chopping vegetables and preparing seafood
- 1 Cutting Board For safe and hygienic preparation
- 1 Wooden Spoon or Spatula For initial sautéing and distributing ingredients
- 1 Measuring Cups For precise ingredient amounts, especially rice
Ingredients
Main
- * 2 tablespoon olive oil
- * 1/2 cup finely chopped onion
- * 3 clove garlic minced
- * 1 1/2 cup spanish bomba rice
Instructions
- Heat olive oil in a paella pan over medium-high heat.
- Add finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Spanish bomba rice to the pan and toast it for 2-3 minutes, stirring occasionally, until the edges become translucent.
- Pour in hot broth (chicken, fish, or vegetable) to cover the rice, ensuring it’s simmering gently. (Note: Broth amount depends on rice, usually 2.5-3 cups per 1.5 cups of rice for bomba).
- Distribute the rice evenly in the pan and avoid stirring it from this point forward to encourage the formation of ‘socarrat’.
- Arrange your chosen seafood (e.g., shrimp, mussels, calamari) artfully over the rice, gently pressing them into the liquid.
- Reduce heat to medium-low and simmer uncovered for about 15-20 minutes, or until most of the liquid is absorbed and the rice is tender, forming a crispy layer on the bottom.
- If the ‘socarrat’ hasn’t formed, increase heat slightly for the last 1-2 minutes, listening for a crackling sound. Remove from heat.
- Cover the paella with foil or a clean kitchen towel and let it rest for 5-10 minutes before serving, allowing the flavors to meld and the rice to finish absorbing.
Notes
Achieving the perfect paella hinges on a few key techniques. Firstly, the ‘socarrat’ – the toasted, crispy rice layer at the bottom – is highly prized; avoid stirring the rice once the broth is added to allow it to form. Use a high-quality Spanish bomba or Calasparra rice, as it absorbs liquid without becoming mushy. Ensure your broth is hot when added to maintain cooking temperature. Don’t overload the pan, as proper evaporation is crucial. Add delicate seafood towards the end to prevent overcooking. After cooking, cover and rest the paella for 5-10 minutes to allow the flavors to meld and the rice to finish absorbing liquid.
Spain’s paella de morisco is a stunner, combining saffron and peppers with Bomba rice and the seafood wonder chest of mussels, shrimp, and squid. Low and slow cooked in a massive pan, it develops a golden caramelized Socarras crust. Everything comes together in a celebratory, party style dish that yells out Spanish seaside living.
15. Grilled Octopus
Italian-Style Grilled Octopus Recipe
This Italian-style grilled octopus recipe focuses on achieving perfectly tender octopus through slow simmering with aromatic ingredients like white wine, lemon, and peppercorns. Once tender, the octopus is quickly charred on a hot grill, then finished with olive oil and fresh lemon for a simple yet elegant Mediterranean dish.
Equipment
- 1 Large Pot For simmering the octopus
- 1 Tongs For handling hot octopus
- 1 Grill or Grill Pan For charring the octopus
- 1 Cutting Board For preparing lemons and garlic
- 1 Sharp Knife For slicing lemons and garlic
Ingredients
Main
- 3 pounds cleaned octopus
- 1 cup dry white wine
- 1/4 cup whole peppercorns
- 2 lemons plus additional lemon wedges for serving
- 1 wine cork
- 2 cloves garlic peeled
- 1/2 cup extra virgin olive oil divided
Instructions
- In a large pot, combine the dry white wine, whole peppercorns, halved lemons, peeled garlic cloves, and the wine cork.
- Add the cleaned octopus to the pot, ensuring it is fully submerged in water.
- Bring the liquid to a strong boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
- Simmer the octopus for 60 to 90 minutes, or until it is very tender when pierced with a fork.
- Once tender, remove the octopus from the cooking liquid and allow it to cool slightly; if desired, cut larger tentacles into more manageable pieces.
- While the octopus cools, preheat your grill or grill pan to high heat.
- In a bowl, toss the cooled octopus with half of the extra virgin olive oil (1/4 cup).
- Place the octopus on the hot grill and cook for 2 to 3 minutes per side, or until nicely charred and heated through.
- Transfer the grilled octopus to a serving platter, then drizzle with the remaining 1/4 cup of extra virgin olive oil and fresh lemon juice.
- Serve immediately with additional lemon wedges on the side.
Notes
Achieving tender grilled octopus is paramount, and it all hinges on the initial simmering process. While the wine cork is a traditional inclusion, the true key is simmering until the octopus is unequivocally fork-tender; this can take 60-90 minutes, depending on its size. After tenderizing, the grilling phase should be swift and executed over high heat to develop a beautiful smoky char without drying out the delicate protein. Ensure your grill is scorching hot before adding the octopus. Finishing with a generous drizzle of high-quality extra virgin olive oil and fresh lemon juice will brighten and enhance its natural flavors, providing a perfect balance to the grilled notes.
Grilled octopus is a sea town treasure in Greece tentacles of tender flesh moistened in olive oil, lemon, and oregano, then flambéed to smoky goodness. Beating and marinating make the meat more tender, and a short grill keeps it moist. Olive oil drizzle and rigani sprinkle, and it’s a simple dish to highlight the salty goodness of the octopus.
16. Ceviche
Geoduck Ceviche
This recipe creates a vibrant Geoduck Ceviche, a refreshing no-cook dish. Thinly sliced geoduck is ‘cooked’ in lime juice and combined with an array of fresh, diced vegetables and fruits like red onion, cucumber, and papaya. Finished with aromatic cilantro, a hint of spice from serrano pepper, and balanced with fish sauce and brown sugar, it’s a perfect light and flavorful appetizer or main course.
Equipment
- 1 Cutting Board Essential for safe and efficient prep.
- 1 Chef’s knife A sharp knife is crucial for thin, consistent slicing of geoduck and precise dicing of vegetables.
- 1 Large Mixing Bowl For combining and tossing all ingredients.
- 1 Citrus Juicer To efficiently extract fresh lime juice.
- 1 Measuring Spoons For accurate measurement of fish sauce, brown sugar, and salt.
Ingredients
Main
- 1/2 pound geoduck neck siphon, thinly sliced
- 1/4 cup red onion diced
- 1/4 cup sweet red pepper
- 1/2 cup cucumber peeled & chopped
- 1/2 cup papaya peeled, seeded & chopped
- 1 serrano pepper seeded and finely diced
- 1 clove garlic minced
- 1 handful cilantro stemmed & chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- 2 limes
- salt to taste
Instructions
- Thinly slice the geoduck neck (siphon) and set aside.
- Prepare all vegetables and fruits: finely dice the red onion, sweet red pepper, serrano pepper (seeded if desired), chop the peeled cucumber and papaya, and mince the garlic. Stem and chop the cilantro.
- In a large non-reactive mixing bowl, combine the sliced geoduck with the diced red onion, sweet red pepper, cucumber, papaya, serrano pepper, minced garlic, and chopped cilantro.
- In a separate small bowl, whisk together the fresh lime juice from two limes, fish sauce, and brown sugar until the sugar dissolves.
- Pour the liquid mixture over the geoduck and vegetable mixture in the large bowl.
- Gently toss all ingredients together to ensure everything is evenly coated with the lime juice mixture.
- Stir in the toasted sesame seeds and add salt to taste, mixing again gently.
- Cover the bowl and refrigerate for at least 15-20 minutes to allow the geoduck to “cook” in the lime juice and the flavors to meld. Avoid over-marinating to prevent toughening the geoduck.
- Before serving, taste and adjust seasoning if necessary, adding more lime juice, salt, or brown sugar as preferred.
- Serve chilled, perhaps with tortilla chips, plantain chips, or lettuce cups.
Notes
The essence of ceviche lies in the freshness of its ingredients, especially the geoduck. Ensure your geoduck is impeccably fresh and handled hygienically. When slicing the geoduck siphon, aim for very thin, consistent pieces to maximize surface area for the lime juice ‘cook’ and ensure a tender bite. Adjust the serrano pepper to your desired spice level; removing seeds significantly reduces heat. The acidity from the lime juice is crucial for denaturing the protein, but avoid over-marinating, as it can toughen the delicate geoduck. A quick 15-20 minute marination is often sufficient. Taste and adjust salt and sugar balance before serving. For enhanced presentation, serve chilled in individual glasses or on a bed of crisp lettuce, garnished with extra cilantro and sesame seeds.
Latin America’s ceviche is a zesty delight raw fish “cooked” in lime or lemon juice until firm and flaky. Mixed with onions, peppers, and seasonings, it’s crisp, tangy, and perfect for hot days. Unlike sashimi, the citrus and veggies give it a unique vibrancy, making it a refreshing way to celebrate fresh seafood.
These 16 seafood dishes are globetrotting to a culinary world, from crunchy British standby to zesty Latin American bite. They all have some element of its homelands’ culture infused into them, with love and a dash of kitchen magic. At Serious Eats, we’d like to take you through the why of the wow, so that you can cook with confidence. Grab some fresh fish, try one of these recipes out, and let the cuisines of the world light up your kitchen.
