Fried Fish Dishes
| Name | Image | Type | Description |
|---|---|---|---|
| Pescado frito | An Andalusian dish, made by coating the fish (blue or white fish) in flour and deep fried in olive oil then sprinkled with salt as the only seasoning. Spanish Jews brought the recipe to England during the 17th Century, helping the eventual development of Fish and chips | ||
| Fish and chips | Battered fish which is deep-fried and served with chips. A popular take-away food in the United Kingdom, Ireland, Australia, New Zealand, Canada and South Africa. | ||
| Fishcake | A fishcake or fish cake consists of filleted fish and potato patty, sometimes coated in breadcrumbs or batter, and fried. They are similar to a croquettes and are often served in British fish and chip shops. | ||
| Fish fry | Contains battered or breaded fried fish. It is typically accompanied with french fries, coleslaw, hushpuppies, lemon slices, tartar sauce, malt vinegar and dessert. | ||
| Fish finger | A processed food made using a whitefish, such as cod, haddock or pollock, which has been battered or breaded. They are known as fish sticks in North America. | ||
| Fried prawn | Popular in Japan where it also used as an ingredient of bento. | ||
| Fried shrimp | Batter coated and deep-fried shrimp is usually cooked in vegetable oil | ||
| Tempura | Japanese dish of seafood or vegetables that have been battered and deep fried | ||
| Whitebait fritter | Whitebait is a collective term for the small fry of fish. These are tender and edible, and can be regarded as a delicacy. The entire fish is eaten including head, fins and gut. Some species make better eating than others, and the particular species marketed as "whitebait" varies in different parts of the world. In New Zealand whitebait fritter are popular. Whitebait is combined with eggs or egg white, and cooked as an omelette is cooked. |
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Famous quotes containing the words fried, fish and/or dishes:
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—Groucho Marx (1895–1977)
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—Karl Marx (1818–1883)
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)