1,335 panfried recipes

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

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Classic crab cakes with lump crab, Dijon, mayo, and fresh scallions, pan-fried in butter until golden. Minimal filler, maximum crab, the Chesapeake-style version everyone wants.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Danish-style fried herrings breaded with flour, egg, and breadcrumbs, pan-fried in butter and served with a creamy onion béchamel sauce. A classic Scandinavian comfort dish.

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Chicken-fried steak with saltine cracker breading and hot pepper sauce egg wash, pan-fried crispy and smothered in a milk cream gravy made from the pan drippings. Pure Texas comfort.

Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.