Feast on Fried Flavor

Serve flavor-packed main dishes, sides, and even desserts, fresh from the fryer or skillet.

  • Fried Oysters
    Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins

    Fried Oysters

    Recreate a beach-vacation favorite using crumbled saltine crackers as the breading. Serve with a simple dipping sauce of ketchup, horseradish, and hot sauce, and extra napkins.
  • Beer-Battered Fried Fish
    Photo: Iain Bagwell; Styling: Annette Joseph

    Beer-Battered Fried Fish

    Any type of white, flaky fish may be substituted for grouper in this recipe. Serve with creamy horseradish dipping sauce.
  • Fried Apple Pies
    Photo: Melina Hammer; Styling: Caroline M. Cunningham

    Fried Apple Pies

    There's enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.
  • Smashed Fried Okra

    Smashed Fried Okra

    What a revelation! Use a meat mallet to smash okra and create more surface area for crispy-brown goodness. Try this at home.
  • Fried Soft-Shell Crab
    Oxmoor House

    Fried Soft-Shell Crab

    Seafood lovers will want to dive right in and enjoy this succulent Fried Soft-Shell Crab. Have plenty of fresh lemons on hand to douse with extra tangy flavor.
  • Cornmeal-Fried Artichokes
    Oxmoor House

    Cornmeal-Fried Artichokes

    These are a delightful surprise and worth the time. You really do remove all the leaves. This is based on the Italian fritto misto, or mixed fry, that includes small pieces of battered and fried meats, fish, and vegetables, especially artichokes.
  • Fried Green Tomatoes With Shrimp Remoulade
    Kate Sears

    Fried Green Tomatoes With Shrimp Remoulade

    Make this home-style Southern classic a gourmet main dish by topping the delicately fried stackers with a chilled shrimp remoulade sauce. For best flavor, serve the tomatoes immediately.
  • Light and Crispy Pan-Fried Catfish

    Light and Crispy Pan-Fried Catfish

    Even if you don't have a deep-fryer, you can still enjoy the crispy texture of fried catfish. Simply dredge fillets in paprika and cornmeal, then coat with cooking spray and pan-fry until the fish begins to flake. The natural sugars in the paprika caramelize, giving the fish a mouthwatering golden hue.
  • Timely Fried Chicken

    Timely Fried Chicken

    After a quick dip in a milk, lemon juice, and egg mixture, dredge chicken pieces in flour and paprika and chill for two hours to allow all the flavor to soak into the bird. To ensure that the temperature of the oil stays the same, fry chicken in an electric skillet.
  • Coconut Fried Shrimp
    Photo: Tina Evans

    Coconut Fried Shrimp

    Flaky coconut fried shrimp are popping up on restaurant menus around the country. Bring the flavor home with a simple recipe with a secret ingredient: biscuit mix. Serve with an Orange-Lime Dip to bring out bright Caribbean flavor.
  • Fried Strawberry Pies

    Fried Strawberry Pies

    Make a six-ingredient dessert that calls for refrigerated piecrusts and fresh strawberries. Freeze the uncooked turnovers for an hour to keep them firm, then fry in a skillet for about a minute. Sprinkle with powdered sugar and serve.
  • Beer-Batter Fried Pickles
    Photo: Ralph Anderson; Styling: Leigh Anne Montgomery

    Beer-Batter Fried Pickles

    Batter sliced sandwich pickles in beer, seasoned salt, and flour, then drop into a Dutch oven and fry for about four minutes. Start with crisp pickles to get the best crunch from this favorite barbecue side dish. Pair with Spicy Ranch Dipping Sauce and enjoy.
  • Beer-battered "Fried" Onion Rings
    Photo: Van Chaplin; Styling: Rose Nguyen

    Beer-battered "Fried" Onion Rings

    Fry the largest rings of sliced onions in a skillet with olive oil, then transfer to a baking sheet and bake to finish the rings. Sprinkle with kosher salt just before serving–It clings best to the rings.
  • Fried Okra Salad

    Fried Okra Salad

    While many fried okra recipes call for sliced okra, this recipe keeps the veggies whole, resulting in a flavor-packed side perfect for picnics, tailgates, or Sunday lunches. Take our advice and fry more than you think you'll need.
  • Two-Alarm Deep-Fried Turkey
    Van Chaplin; Lisa Powell Bailey

    Two-Alarm Deep-Fried Turkey

    This Thanksgiving, bring an extra-moist bird to the table. Deep-frying the turkey keeps all the rich juices inside and gives the bird a crispy skin packed with flavor, thanks to the salt, garlic powder, and dried crushed red pepper rubbed just beneath the skin.
  • Fried Green Tomatoes

    Fried Green Tomatoes

    No one does Fried Green Tomatoes like Southern Living. The cornmeal and flour crust is what sets this recipe apart from others.
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