For fish recipes that are guaranteed to impress your family and dinner guests, you've come to the right place. I've gathered all the best varieties of fish and the best cooking methods in one convenient spot. Seafood lovers, this one's for you!
For my favorite side dish suggestions, check out what to serve with fish or my easy vegetable side dishes.
Jump to:
- 1. Fish & Chips
- 2. Grilled Haddock
- 3. Deep Fried Catfish
- 4. Oven Fried Catfish
- 5. Poached Monkfish
- 6. Baked Monkfish
- 7. Grilled Swordfish
- 8. Pan Seared Swordfish
- 9. Pan Seared Sea Bass
- 10. Baked Flounder
- 11. Air Fryer Tilapia
- 12. Pan Seared Salmon
- 13. Hibachi Salmon
- 14. Baked Salmon in Foil
- 15. Crab Stuffed Salmon
- 16. Air Fryer Salmon
- 17. Salmon with Dill Sauce
- 18. Cod en Papillote
- 19. Blackened Cod
- 20. Panko Baked Cod
- 21. Blackened Mahi Mahi
- 22. Broiled Mahi Mahi
- 23. Grilled Mahi Mahi
- 24. Pan Seared Mahi Mahi
- 25. Baked Mahi Mahi
- 26. Pan Seared Wahoo Saku Block
- 27. Seared Ahi Tuna Steaks
- 28. Baked Ahi Tuna Steaks
- 29. Baked Steelhead Trout
- 30. Pan Seared Halibut
- 31. Grilled Jamaican Jerk Red Snapper
- 32. Pan Seared Red Snapper
- 💭 Tips For Cooking Fish
- 📖 Recipe Card
- Best Fish Recipes: Fish & Chips (+31 Tasty Fish Dinners To Make!)
- 💬 Comments & Reviews
I don't know about you, but I could eat a different fish recipe every night and be perfectly happy. Fish comes in so many varieties with unique flavors and textures that it's easy to ensure no two meals are ever the same - just take a look!
1. Fish & Chips
Being from the Pacific Northwest, fish and chips are near and dear to my heart. The golden, crispy, and yet somehow fluffy fried batter is what dreams are made of!
2. Grilled Haddock
Haddock is a mildly sweet white fish that is delicious with the flame-kissed flavor from the grill. You don't even need the featured lemon cream sauce, but it really takes it to the next level!
Check out my post on what to serve with haddock for a complete meal.
3. Deep Fried Catfish
When I think of classic Southern comfort food, fried catfish is one of the first things to come to mind. With a side of coleslaw and tartar sauce, it's perfection.
4. Oven Fried Catfish
For the same flavor and golden breading as fried catfish with much less mess (and grease) the oven is the way to go. It still crisps up beautifully, and cleanup is a breeze!
5. Poached Monkfish
They say monkfish tastes like lobster, and after I branched out and tried some, I couldn't believe how true that is. This quick and easy poached recipe lets this fish's tender texture and buttery flavor shine!
If you've never heard of monkfish, you can learn about monkfish here.
6. Baked Monkfish
After I poached monkfish, I knew I had to try some alternative methods and I'm so glad I did. This oven-baked recipe did not disappoint and made a wonderful dinner with a few of these monkfish side dishes.
7. Grilled Swordfish
Elegant and flavorful enough for a special occasion but easy enough for a casual weeknight dinner, you can never go wrong with swordfish! It is a firm fish that holds up well to high heat, so it's perfect for grilling!
8. Pan Seared Swordfish
If you don't feel like firing up the grill, you can still get a beautiful sear cooking your swordfish on the stovetop. Drizzle some of the buttery lemon pepper sauce over the top, and you have a delicious 15-minute meal!
>>>See All Of My Tasty Recipes Here!<<<
9. Pan Seared Sea Bass
Sea bass is popular at upscale seafood restaurants because of its ease of preparation and naturally mild, sweet flavor and flaky texture! Even with a crispy, perfectly pan-seared crust on the outside, I had it on the table in under 15 minutes.
10. Baked Flounder
The crunchy Panko and Parmesan cheese coating on this baked flounder perfectly complements the tender and flaky meat. It's crispy and golden as if fried but without all the guilt.
11. Air Fryer Tilapia
Tilapia is a common and relatively inexpensive freshwater fish that is incredibly easy to prepare, and my favorite method is the air fryer. It cooks up to tender, flaky perfection in just 10 minutes!
12. Pan Seared Salmon
If there's one fish I think everyone should know how to prepare, it's a quick pan-seared salmon. It can be served with side dishes for salmon as a satisfying meal, or it's my personal favorite protein to put on my Caesar salad.
13. Hibachi Salmon
Try something different. Pair this flavorful hibachi salmon with your favorite hibachi recipes for a delicious Japanese seafood dinner!
14. Baked Salmon in Foil
Wrapping salmon in a foil packet keeps all the wonderful seasonings and flavorful juices inside and makes for easy cleanup!
15. Crab Stuffed Salmon
One of my favorite dishes! I love serving crab-stuffed salmon for special occasions because it has a double dose of seafood flavor, but it's shockingly simple.
16. Air Fryer Salmon
When you're craving flaky, tender salmon in a flash, bust out your air fryer!
17. Salmon with Dill Sauce
The flavor of dill pairs so beautifully with salmon, and the rich creamy sauce will have you savoring every bite.
18. Cod en Papillote
Cod en papillote involves wrapping cod fillets and veggies in parchment paper and baking them, resulting in a tender and flavorful meal.
If you are unfamiliar with cod, check out my post about cod fish for more information.
19. Blackened Cod
With a generous coating of blackened seasoning, this flaky cod has no shortage of flavor!
20. Panko Baked Cod
Pair this Panko-breaded cod with a few of these side dishes for cod for an easy and delicious crispy fish dinner.
21. Blackened Mahi Mahi
Mahi mahi is a favorite of fish and seafood enthusiasts everywhere. It is firm and juicy, elevated even more by a generous sprinkle of blackened seasoning!
Discover more about mahi mahi fish right here.
22. Broiled Mahi Mahi
Mahi mahi is so naturally flavorful that some light seasoning and a few minutes under the broiler is all it really needs. Check out what to serve with mahi mahi to make it a full meal!
23. Grilled Mahi Mahi
The grill is my first choice for preparing mahi mahi during grilling season because you just can't beat the smokey char!
24. Pan Seared Mahi Mahi
For a quick and easy mahi mahi dinner, toss it in a hot pan for a few minutes until a golden brown crust forms. Also served with a delightful cilantro & lime butter sauce!
25. Baked Mahi Mahi
If you're looking for delicious results with little prep time, this baked mahi mahi is the perfect solution.
26. Pan Seared Wahoo Saku Block
If you're new to wahoo saku, you won't be disappointed with this flavorful and flaky white fish!
27. Seared Ahi Tuna Steaks
Seared ahi tuna steaks are prized for their rich, meaty texture and deeply flavorful, slightly rare center after a quick stint in a hot pan.
28. Baked Ahi Tuna Steaks
Tuna steaks hold up well in the oven without drying out one bit! See my favorite sides to serve with tuna steaks right here.
29. Baked Steelhead Trout
Steelhead trout is already flaky and flavorful, but baked in a foil packet with garlic butter, it is out of this world delicious!
Check out my post on what to serve with trout for some side dish ideas.
30. Pan Seared Halibut
This light and flaky pan-seared halibut is worthy of even the most elegant seafood restaurant! Learn all about halibut and how to prepare it right here!
31. Grilled Jamaican Jerk Red Snapper
My homemade Jamaican jerk seasoning blend adds a zesty Caribbean kick to this tender red snapper!
32. Pan Seared Red Snapper
This pan-seared red snapper has succulent white flesh, a sweet, slightly nutty flavor, and delectably crispy skin! I like to top it with a little lemon butter sauce for even more flavor!
💭 Tips For Cooking Fish
I apply these key tips to just about any fish recipe, no matter the variety. Fish cooks quickly, so familiarize yourself with the recipe before you get started and follow these guidelines:
- Fresh fish only: Start with high-quality, fresh fish. Look for clear eyes, a fresh, ocean-like smell, and firm-feeling meat.
- Know your fish: Different fish varieties have different flavors, textures, and ideal cooking methods, as seen in my recipes above. Search for the perfect recipe for whatever variety you choose.
- Preheat: Whether you're grilling, pan-frying, or baking, be sure your cooking surface is nice and hot before adding your fish. This helps get a perfect sear on the fish and prevent it from sticking. See how to pan-sear fish for more helpful tips!
- Skin-side down: If your fish has skin, start by cooking it skin-side down. This helps protect the flesh from direct heat so it remains moist and tender and crisps up the skin.
- Don't overcook: Fish gets dry and tough if overcooked. Cook your fish just until it flakes easily with a fork and is no longer translucent in the center. See my guide to fish internal temperatures for specific guidelines.
Did I miss one of your favorite fish varieties? Let me know in the comments below so I can add it to the list!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Best Fish Recipes: Fish & Chips (+31 Tasty Fish Dinners To Make!)
Ingredients
Fried Fish
- 1 ¼ cup all-purpose flour (divided into 1 cup and ¼ cup portions)
- ½ cup cornstarch (divided into 2 equal portions)
- 1 teaspoon baking powder
- 1 teaspoon salt (to taste)
- 1 teaspoon old bay seasoning (or your favorite seafood seasoning)
- 1 ½ cups seltzer water (or club soda)
- beef tallow (or oil for frying, enough to fill your pan ⅔ full and submerge the fish)
- 2 lbs cod (fresh or frozen and thawed fillets)
Chips
- 2 lbs potatoes (washed, peeled, and cut into fries)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep
- Place 2 lbs potatoes sliced into fries in a colander and rinse them with cold running water. Then, pat them dry with paper towels and keep them in the fridge covered with more paper towels as you prepare the fish.
- In a large mixing bowl, combine 1 cup of the 1 ¼ cup all-purpose flour (reserving ¼ cup), 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon old bay seasoning, and half of the ½ cup cornstarch (¼ cup). Then, gradually mix in 1 ½ cups seltzer water just until the batter is thick enough to coat the back of a spoon.
- Put the remaining ¼ cup of flour and ¼ cup of cornstarch in a separate bowl and stir to combine. Place it next to the bowl of batter to set up your dredging station.
- Meanwhile, add the beef tallow to a large, deep frying pan over medium heat. You may need to increase the temperature gradually to reach 350°F-375°F (175°C-190°C), but don't crank it up too high.
Batter & Fry The Fish
- Once the tallow or oil is hot, pat 2 lbs cod dry with paper towels. Then coat the fish with the dry cornstarch/flour mixture and shake off any excess before dredging it in the wet batter (this helps the batter stick).
- Working with one piece of fish at a time, dredge, batter them, and place them into the hot oil, working in batches if necessary. Fry until golden brown and crispy (about 8 minutes). If cooking in batches, allow the oil to return to temp before frying more fish.
- When the fish is ready, transfer it to a wire cooling rack on top of a baking sheet. Keep finished pieces in a 250°F (120°C/Gas Mark ½) oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy.
Fry The Chips
- After you are done with the fish, remove the fries from the fridge. Decrease the heat to medium-low and let the oil temperature drop to 300°F (150°C).
- Once the oil has cooled down some, fry the chips in batches (you don't want to overcrowd the pan) for about 5 minutes each. Then, use a slotted spoon to transfer them to a paper towel-lined plate until they have all been 'par-fried'.
- Increase the heat to medium-high so that the oil reaches 400°F (205°C). Still working in batches, return the fries to the hot oil and fry until crisp and golden (about 4-5 minutes).
- Transfer the chips to a wire rack with paper towels underneath to drain the excess grease and season with ½ teaspoon each, salt & pepper to taste.
- Serve your fish and chips right away with tartar sauce or malt vinegar if desired.
Notes
- Cod is the most common white fish used to make fish & chips, though you can also use haddock or pollock.
- You can swap out the Old Bay seasoning for your favorite seafood seasonings like lemon pepper or even Cajun seasoning!
- Use a starchy potato variety for the best chips (french fries). Russet, Yukon Gold, King Edward, or Sante potatoes would all be great choices.
- You can skip the step of par-frying your chips if you are short on time. Simply increase the oil temperature to 400°F (205°C) after you are done cooking the fish, and fry the chips in batches until they are golden and crispy. However, this extra step makes for the very best chips!
- To store: Leftover fish and chips can be put in an airtight container in the fridge once they have cooled off. Enjoy within 3-4 days.
- To reheat: Line a baking sheet with foil and spread your leftover fish and chips out in an even layer with space between each fish fillet. Bake in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through.
Nutrition
Originally published October 17, 2023
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