Seafood recipe collection

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Horseradish-breaded pan-fried fish served over buttery mashed potatoes with a fresh chive oil drizzle and crispy fried leek garnish. A restaurant-quality dinner at home.

Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.

Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Chinese-style fried shrimp balls with minced shrimp, water chestnuts, bamboo shoots, and ginger, bound with egg white and cornstarch then deep-fried golden and crispy.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Wonderful to serve at a picnic or backyard supper.

Thai-style stir-fried spinach with sliced beef, fish sauce umami, and fresh tomato wedges. Quick wok cooking keeps greens vibrant and meat tender for weeknight Asian dinners.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

Basmati rice studded with five dried fruits, sliced mushrooms, slivered almonds, and cinnamon. A fragrant side dish that pairs beautifully with veal or poultry.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.