Seafood recipe collection

Broiled fresh walleye brushes fillets with a lemon-garlic-basil paste, dusts with paprika, and broils skin-on until flaky. Classic Midwest shore-lunch style fish in 20 minutes.

Bananas in rum caramel sauce with pineapple juice, cinnamon, and butter, served over vanilla ice cream. A quick stovetop dessert ready in 30 minutes.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Southern fried catfish, a classic with mustard-brushed fillets dredged in seasoned cornmeal and fried golden crisp. The crackling cornmeal crust is the whole point.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Horseradish-breaded pan-fried fish served over buttery mashed potatoes with a fresh chive oil drizzle and crispy fried leek garnish. A restaurant-quality dinner at home.

Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.

Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Chinese-style fried shrimp balls with minced shrimp, water chestnuts, bamboo shoots, and ginger, bound with egg white and cornstarch then deep-fried golden and crispy.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Wonderful to serve at a picnic or backyard supper.