Fry

This classic French bistro preparation pairs lightly breaded fish with a succulent brown butter and lemon pan sauce.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.

Missing those fried fish tacos you had that one time at a shabby little beach restaurant in Southern California? Or the fish-and-chips from the chipper? Yeah, me too. The nice thing about this recipe is you can fry up a batch easily—no deep-fat fryer required. The batter is made with quinoa flour and gets added texture and crispness from toasted quinoa. Serve the fish as a main dish with whatever side you life, douse it in malt vinegar, or satisfy that California craving and use it to make tacos.

Harness the potential of the propane burner to amp up this Texas comfort food classic.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.