Fried Recipes
27 recipes found
Feta Saganaki
This is my twist on the classic Greek feta saganaki. Imagine crispy, crunchy filo pastry wrapped around a deliciously cr…
Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Cajun-spiced chicken roasted with crispy smashed potatoes and tangy lemon slices.
Honey & Pomegranate Beef & Lamb Meatballs
Beef and lamb meatballs with honey and pomegranate, browned and simmered in spiced oil.
Tortilla Carbonara
Potatoes and onion in a creamy egg and guanciale sauce, lightly crisp on the outside.
Feta Cheese with Sesame and Honey
Crispy fried feta coated in sesame seeds, drizzled with honey.
Chicken Fried Chicken
Crispy fried chicken with a seasoned flour crust, cooked in hot oil until golden and crunchy.
Mini Churros with Dulce de Leche Hot Chocolate
Crisp churros with cinnamon sugar, served with warm dulce de leche hot chocolate.
High-Protein French Toast
Crisp protein bread soaked in egg wash, topped with granola and banana, lightly spiced with cinnamon.
Gordon's Fish & Chips in 10 Minutes
Crispy battered fish with golden chips, seasoned with curry and served with tangy sauce.
Crispy Smashed Potatoes with Walnut Dressing
Smashed potatoes with walnut dressing, crispy and savoury, tossed with herbs and lemon.
Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema
Sizzling shrimp with charred corn, crispy bacon and zesty lime crema in soft tortillas.
Chicken-Fried Steak
Golden fried steaks in a creamy gravy with a hint of paprika and garlic.
Salmon Croquettes with Dill Sauce
Flaky salmon patties with fresh dill sauce, lightly crisped and herby.
Lentil-Smothered Greens on Fried Bread
Lentils simmered with fennel and garlic, piled on toasted bread with greens.
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Fluffy scrambled eggs with melted cheese, spicy chiles and fresh avocado salsa on warm tortillas.
Turkish Eggs with Chile Butter and Whipped Feta
Creamy whipped feta with poached eggs, chilli butter and fresh herbs on toast.
Crunchy French Toast Sticks
Crisp toast sticks coated in sweet, crunchy cereal and cinnamon, golden from frying.
Freezer Breakfast Panini
Toasted sourdough filled with fluffy egg, ham, cheese and green chiles, lightly spiced and golden.
Karaage (Japanese Fried Chicken)
Juicy chicken thighs marinated in ginger, garlic and soy, fried to golden crisp with potato starch.
Magic Oven-Fried Crispy Chicken Thighs
Crispy chicken cutlets with a tangy mayo-mustard crust, golden and tender inside.
Pan-Fried Cod with Slaw
Pan-fried cod with crisp slaw, tangy dressing and a golden, crunchy crust.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
