Deep frying works best for smaller pieces of fish (and chicken), since they will cook through before the crust has a chance to darken too much. Most any type of coating will do, but beer batter is favored for its puffy yet sturdy crust. The beer’s effervescence produces a lighter texture than those made with other liquids (such as buttermilk) and imparts subtle flavor, depending on the type of beer used (the dark beer used here will be more perceptible than lighter lagers). You can alter the flavor by whisking dried herbs (dill is great with fish), ground dried chiles, and other seasonings into the dry ingredients. This batter also makes a nice choice when coating shrimp, chicken tenders, and onion rings. Pair the fish with French fries (page 333) and serve with malt vinegar and salt for authentic pub-style fish and chips. Or make Baja-style tacos de pescado, or batter-fried fish tacos (page 276).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.