20 Crispy Fish Fillet Recipes for Delicious Dinners

Ever crave that perfect crispy fish fillet but struggle to get it just right? You’re not alone! We’ve gathered 20 amazing recipes that deliver golden, crunchy perfection every time—from quick weeknight dinners to impressive weekend meals. Whether you’re baking, frying, or air-frying, these dishes will become your new go-to favorites. Get ready to transform simple fish fillets into extraordinary meals your whole family will love!

Lemon Garlic Butter Fish Fillet

Sick of fish that tastes like, well, fish? Let’s transform those humble fillets into a zesty, buttery masterpiece that’ll have you questioning why you ever ordered takeout. This Lemon Garlic Butter Fish Fillet is so ridiculously easy, you’ll be whipping it up on even the most chaotic weeknights—no fishing for compliments required.

Ingredients

• 4 (6-ounce) skinless white fish fillets, such as cod or tilapia
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted European-style butter
• 4 garlic cloves, minced
• 1 fresh lemon, juiced (about 3 tablespoons)
• 2 tablespoons dry white wine, such as Sauvignon Blanc
• 2 tablespoons fresh parsley, finely chopped
• Lemon slices, for garnish

Instructions

1. Pat the fish fillets completely dry with paper towels, then season both sides evenly with fine sea salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large non-stick skillet over medium-high heat until shimmering, about 1–2 minutes.
3. Place the fillets in the skillet and cook for 3–4 minutes, until the edges turn opaque and a golden-brown crust forms on the bottom.
4. Carefully flip each fillet using a thin spatula and cook for another 2–3 minutes, until the flesh is flaky and opaque throughout. Transfer the fish to a warm plate.
5. Reduce the heat to medium and add 3 tablespoons of unsalted European-style butter to the same skillet, swirling until melted and lightly foaming.
6. Add 4 minced garlic cloves and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
7. Pour in 2 tablespoons of dry white wine and 3 tablespoons of fresh lemon juice, scraping up any browned bits from the skillet with a wooden spoon.
8. Simmer the sauce for 1–2 minutes, until slightly reduced and cohesive.
9. Remove the skillet from heat and stir in 2 tablespoons of finely chopped fresh parsley.
10. Spoon the lemon garlic butter sauce generously over the plated fish fillets and garnish with thin lemon slices.

Now, that buttery, garlicky sauce isn’t just for show—it soaks into every flaky crevice, while the lemon cuts through the richness like a culinary high-five. Serve it over a heap of creamy parmesan polenta or alongside crispy roasted asparagus to make your plate look as fancy as a restaurant’s, minus the bill.

Crispy Baked Fish Fillet with Panko

Miraculously, we’ve cracked the code to fish so crispy you’ll swear it’s fried, without the guilt-inducing oil slick! This panko-crusted wonder transforms humble fillets into golden masterpieces that’ll make your taste buds do a happy dance. Prepare to become the seafood hero of your kitchen with this brilliantly simple technique.

Ingredients

– 1 ½ pounds skinless white fish fillets (such as cod or haddock)
– ¾ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups panko breadcrumbs
– 2 tablespoons clarified butter, melted
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– ¼ teaspoon garlic powder
– Lemon wedges for serving

Instructions

1. Preheat your oven to 425°F and position a rack in the center of the oven.
2. Line a rimmed baking sheet with parchment paper and brush lightly with 1 tablespoon of the clarified butter.
3. Pat the fish fillets completely dry using paper towels to ensure maximum crispiness.
4. Combine the flour, sea salt, black pepper, smoked paprika, and garlic powder in a shallow dish, whisking thoroughly to distribute the spices evenly.
5. Place the lightly beaten eggs in a second shallow dish, creating your dredging station.
6. Spread the panko breadcrumbs in a third shallow dish, preparing the final coating layer.
7. Working with one fillet at a time, dredge it thoroughly in the seasoned flour mixture, shaking off any excess.
8. Dip the floured fillet into the beaten eggs, ensuring complete coverage on all surfaces.
9. Press the egg-coated fillet firmly into the panko breadcrumbs, coating all sides with an even, generous layer.
10. Transfer the breaded fillet to the prepared baking sheet, repeating the process with remaining fillets while maintaining 1-inch spacing between them.
11. Drizzle the remaining tablespoon of clarified butter evenly over the top of all breaded fillets.
12. Bake at 425°F for 12-15 minutes until the panko coating turns deep golden brown and the internal temperature of the fish reaches 145°F.
13. Remove the baking sheet from the oven and let the fillets rest on the pan for 2 minutes before serving.
Delightfully crunchy on the outside while remaining impossibly moist within, these fillets offer the perfect textural contrast that’ll have everyone reaching for seconds. The subtle smokiness from the paprika plays beautifully against the clean, flaky fish, making them versatile enough for tacos, sandwiches, or simply perched beside a mountain of crispy fries. Squeeze fresh lemon over top to brighten the flavors and watch this humble fish transform into your new weeknight superstar.

Pan-Seared Fish Fillet with Herb Sauce

Mmm, let’s be real—most fish recipes have all the excitement of watching paint dry, but this pan-seared fillet with herb sauce is here to prove that seafood can be downright thrilling without requiring a culinary degree. Picture this: crispy-skinned perfection meeting a vibrant, herbaceous sauce that’ll make your taste buds do a happy dance. It’s the kind of dish that turns ordinary weeknights into impromptu dinner parties, minus the awkward small talk.

Ingredients

• 4 (6-ounce) skin-on white fish fillets (such as black cod or branzino), patted dry
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup dry white wine
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold unsalted butter, cubed
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh tarragon

Instructions

1. Season both sides of the fish fillets with fine sea salt and freshly cracked black pepper.
2. Heat a large stainless steel skillet over medium-high heat for 2 minutes until properly preheated.
3. Add clarified butter and extra-virgin olive oil to the skillet, swirling to coat the surface evenly.
4. Carefully place fish fillets skin-side down in the hot pan, pressing gently with a spatula for 10 seconds to ensure full contact.
5. Cook undisturbed for 4-5 minutes until the skin is golden brown and crispy, and the fish is cooked about two-thirds of the way up the sides.
6. Flip fillets using a thin, flexible spatula and cook for 1-2 minutes on the flesh side until just opaque throughout.
7. Transfer cooked fillets to a warm plate, skin-side up to maintain crispness.
8. Pour off excess fat from the skillet, leaving about 1 tablespoon behind.
9. Add dry white wine to the hot pan, scraping up any browned bits with a wooden spoon.
10. Simmer the wine for 1 minute until reduced by half, concentrating the flavors.
11. Add fresh lemon juice and continue cooking for 30 seconds to meld the acidity.
12. Reduce heat to low and whisk in cold unsalted butter cubes one at a time until emulsified.
13. Remove skillet from heat and stir in finely chopped fresh parsley, chives, and tarragon.
14. Immediately spoon the herb sauce over the plated fish fillets.

Buttery, herby goodness alert! The crackle of that golden skin gives way to flaky, moist flesh that practically melts on your tongue, while the bright, lemony sauce cuts through the richness like a culinary high-five. Serve this beauty over creamy polenta or alongside roasted asparagus for a meal that’ll have everyone asking for seconds—and maybe your recipe too.

Spicy Cajun Fish Fillet

Tired of fish that tastes like it apologized for existing? This Spicy Cajun Fish Fillet brings the party to your palate with a kick that says ‘hello’ and a flavor that overstays its welcome in the best way possible.

Ingredients

– 4 (6-ounce) skinless white fish fillets (such as cod or tilapia)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– ½ teaspoon cayenne pepper
– ½ teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
– 2 tablespoons clarified butter
– 1 lemon, cut into wedges
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Pat the fish fillets completely dry with paper towels to ensure proper searing.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and sea salt to create the Cajun spice blend.
3. Rub each fish fillet evenly with extra-virgin olive oil on both sides.
4. Generously coat both sides of each fillet with the prepared Cajun spice mixture, pressing gently to adhere.
5. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Add clarified butter to the hot skillet and swirl to coat the surface evenly.
7. Carefully place the seasoned fish fillets in the skillet, leaving space between each piece.
8. Cook for 3-4 minutes without moving until a golden-brown crust forms on the bottom.
9. Gently flip each fillet using a thin metal spatula to maintain the crust integrity.
10. Cook for another 2-3 minutes until the fish flakes easily with a fork but remains moist.
11. Transfer the cooked fillets to a wire rack to prevent steaming and maintain crispness.
12. Squeeze fresh lemon juice over the hot fish fillets immediately after removing from heat.
13. Garnish with finely chopped fresh parsley just before serving.

Now that you’ve conquered this fiery masterpiece, notice how the crisp spice crust gives way to tender, flaky fish that practically melts on your tongue. Serve it over creamy grits to tame the heat, or stuff it into warm tortillas with crunchy slaw for a fish taco transformation that’ll make Tuesday night feel like Mardi Gras.

Fish Fillet Tacos with Mango Salsa

Never has a taco looked so sophisticated while secretly being ridiculously easy to throw together—these fish fillet tacos with mango salsa are basically the culinary equivalent of wearing sweatpants to a fancy party. Picture this: flaky, perfectly seasoned fish cozied up in a warm tortilla with a vibrant, sweet-spicy mango salsa that’ll make your taste buds do a happy dance. It’s the kind of meal that impresses your friends without requiring you to actually know how to cook.

Ingredients

• 1 lb wild-caught cod fillets, skinless and patted dry
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/4 cup clarified butter
• 8 small corn tortillas
• 1 ripe mango, peeled and finely diced
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/4 tsp flaky sea salt

Instructions

1. Preheat your oven to 200°F and place a wire rack over a baking sheet to keep cooked fish warm and crisp.
2. In a shallow dish, combine the smoked paprika, ground cumin, cayenne pepper, and all-purpose flour.
3. Dredge each cod fillet in the seasoned flour mixture, shaking off any excess.
4. Dip the floured fillets into the lightly beaten pasture-raised eggs, ensuring full coverage.
5. Coat the egg-dipped fillets evenly with panko breadcrumbs, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Carefully place the breaded fillets in the skillet, cooking for 3–4 minutes per side until golden brown and the internal temperature reaches 145°F.
8. Transfer the cooked fillets to the prepared wire rack in the oven to maintain crispness.
9. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. In a medium bowl, combine the finely diced mango, minced red onion, chopped jalapeño, chopped cilantro, lime juice, and flaky sea salt.
11. Flake the warm fish into large chunks using a fork.
12. Assemble each taco by placing flaked fish onto a warm tortilla and topping generously with mango salsa.

Let’s just say the contrast between the crunchy, savory fish and the juicy, tangy salsa is a texture party in your mouth. Serve these immediately with an extra lime wedge for squeezing, or get fancy by pairing with a chilled crisp lager to cut through the richness.

Parmesan Crusted Fish Fillet

Sick of fish that tastes like, well, fish? Let’s give those fillets a glamorous makeover with a crispy, cheesy coat that’ll have even the seafood-skeptics begging for seconds. This Parmesan-crusted wonder is so delightfully crunchy and savory, you’ll forget you’re eating something healthy—until your smug satisfaction kicks in.

Ingredients

• 4 (6-ounce) skinless white fish fillets (such as cod or tilapia), patted dry
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 3 tablespoons clarified butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine 1 cup freshly grated Parmigiano-Reggiano cheese, 1/2 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.
3. Place 1/4 cup all-purpose flour in a second shallow dish.
4. Pour 2 lightly beaten pasture-raised eggs into a third shallow dish.
5. Dredge each 6-ounce skinless white fish fillet first in the flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, ensuring full coverage.
7. Press the fillet firmly into the Parmesan-panko mixture, coating both sides evenly. Tip: Press gently to avoid breaking the fillet—this ensures the crust adheres without tearing the delicate fish.
8. Repeat with all fillets, placing them on the prepared baking sheet.
9. Melt 3 tablespoons clarified butter and drizzle it evenly over the coated fillets.
10. Bake for 12–15 minutes, or until the crust is golden brown and the fish flakes easily with a fork. Tip: For extra crispiness, switch to broil for the final 1–2 minutes, watching closely to prevent burning.
11. Remove from the oven and let rest for 2 minutes on the baking sheet. Tip: Resting allows the crust to set and the fish to retain its juices, preventing a soggy bottom.
12. Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately with lemon wedges.

Ready for a textural triumph? The crust shatters with each bite, revealing tender, flaky fish beneath, while the nutty Parmigiano-Reggiano and smoky paprika create a savory depth that’s downright addictive. Try stacking these fillets on a toasted brioche bun with garlic aioli for a next-level fish sandwich, or serve alongside a zesty arugula salad to cut through the richness.

Grilled Fish Fillet with Lemon Dill Sauce

Ever had one of those days where you stare into your fridge like it’s a crystal ball, hoping it’ll magically reveal dinner? Enter this grilled fish fillet with lemon dill sauce—your ticket from “meh” to magnificent without summoning a kitchen wizard. It’s so delightfully simple, you’ll wonder why you ever settled for sad, un-sauced fish before.

Ingredients

• 4 (6-ounce) skinless white fish fillets, such as cod or halibut
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ cup crème fraîche
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon lemon zest
• ¼ teaspoon fine sea salt

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (400–450°F).
2. Pat the fish fillets completely dry with paper towels to ensure a crisp exterior.
3. Brush both sides of each fillet evenly with extra-virgin olive oil.
4. Season the fillets on all sides with kosher salt and freshly cracked black pepper.
5. Place the fillets on the preheated grill grates and close the lid.
6. Grill for 4–5 minutes, until the bottom develops defined grill marks and releases easily from the grates.
7. Flip the fillets using a thin, flexible spatula to avoid breaking the delicate flesh.
8. Grill for another 3–4 minutes, until the internal temperature reaches 145°F and the flesh flakes gently with a fork.
9. Transfer the grilled fillets to a clean plate and let rest for 2 minutes to redistribute juices.
10. While the fish rests, combine crème fraîche, freshly squeezed lemon juice, finely chopped fresh dill, lemon zest, and fine sea salt in a small bowl.
11. Whisk the sauce vigorously until smooth and fully emulsified.
12. Drizzle the lemon dill sauce generously over the rested fish fillets just before serving.

Perfectly flaky fish meets a sauce that’s tart, herby, and just creamy enough to make everything better. The contrast between the smoky grill marks and the bright, zippy sauce is a texture party in your mouth—serve it over a heap of quinoa with charred asparagus, and watch your Tuesday night feel like a seaside vacation.

Fish Fillet Piccata

Razzle-dazzle your Tuesday with a dish that makes fish fillets feel fancier than a black-tie gala. Fish Fillet Piccata is here to rescue your weeknight dinner from the clutches of boring baked chicken, swapping monotony for a lemony, caper-studded celebration that’s basically a party on a plate. Consider this your culinary mic drop—it’s so good, your taste buds might just give you a standing ovation.

Ingredients

– 4 (6-ounce) skinless white fish fillets (such as cod or tilapia)
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– ½ cup dry white wine (such as Sauvignon Blanc)
– ¼ cup freshly squeezed lemon juice
– 2 tablespoons brined capers, drained
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions

1. Pat the fish fillets completely dry with paper towels to ensure a crisp sear.
2. Combine the all-purpose flour, kosher salt, and freshly ground black pepper on a shallow plate.
3. Dredge each fish fillet in the flour mixture, shaking off any excess to prevent a gummy coating.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the fish fillets in the skillet and cook for 3–4 minutes per side, until golden brown and opaque throughout.
6. Transfer the cooked fillets to a warm plate and tent loosely with foil.
7. Pour the dry white wine into the same skillet, scraping up any browned bits with a wooden spoon.
8. Simmer the wine for 2 minutes, allowing it to reduce by half.
9. Stir in the freshly squeezed lemon juice and brined capers, cooking for 1 minute until fragrant.
10. Reduce the heat to low and whisk in the chilled, cubed unsalted butter until the sauce is glossy and slightly thickened.
11. Stir in the finely chopped fresh flat-leaf parsley.
12. Spoon the sauce generously over the plated fish fillets.

A buttery, tangy triumph, this piccata delivers flaky fish with a sauce that zings with lemon and briny capers. Serve it over a bed of creamy polenta or alongside roasted asparagus for a meal that’s effortlessly elegant—and guaranteed to make your week feel a little less Monday-ish.

Blackened Fish Fillet with Avocado Crema

Every time I make this blackened fish, my smoke detector throws a little party—consider it your kitchen’s standing ovation. This fiery, crusty fillet paired with cool avocado crema is basically culinary mood swings at their finest, and trust me, you’ll want to ride this flavor rollercoaster.

Ingredients

– 4 (6-ounce) skinless white fish fillets (such as cod or mahi-mahi), patted dry
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons dried thyme
– 1 teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 3 tablespoons clarified butter, melted
– 2 ripe Hass avocados, pitted and peeled
– ½ cup full-fat Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 small garlic clove, minced
– ¼ teaspoon kosher salt
– 2 tablespoons extra-virgin olive oil
– ¼ cup finely chopped fresh cilantro

Instructions

1. Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, fine sea salt, and black pepper in a small bowl to create the blackening spice blend.
2. Pat fish fillets completely dry with paper towels to ensure maximum spice adhesion and crust formation.
3. Brush both sides of each fillet evenly with melted clarified butter using a pastry brush.
4. Press the spice blend firmly onto all surfaces of each buttered fillet until thoroughly coated.
5. Place a cast-iron skillet over high heat and preheat for 5 minutes until visibly smoking.
6. Carefully place seasoned fillets in the hot skillet without crowding, cooking for 3 minutes undisturbed.
7. Flip fillets using a thin metal spatula and cook for another 3 minutes until a dark crust forms.
8. Transfer blackened fillets to a wire rack to prevent steaming and maintain crispness.
9. Combine Hass avocados, Greek yogurt, lime juice, minced garlic, and kosher salt in a food processor.
10. Pulse the mixture for 15 seconds, scrape down sides, then process for 30 seconds until completely smooth.
11. With the processor running, slowly drizzle in extra-virgin olive oil through the feed tube to emulsify.
12. Transfer avocado crema to a serving bowl and fold in finely chopped fresh cilantro.

Crackling with spice and smoke, that blackened crust gives way to tender, flaky fish that practically melts against the cool, creamy avocado crema. Serve it tucked into warm corn tortillas with pickled red onions for crunch, or go full surf-and-turf by pairing it with grilled steak—because sometimes dinner deserves a plus-one.

Fish Fillet Sandwich with Tartar Sauce

Zesty, crispy, and utterly irresistible—this fish fillet sandwich is the culinary equivalent of finding twenty bucks in your winter coat pocket. We’re talking golden-brown perfection nestled between soft brioche, slathered with homemade tartar sauce that’ll make you question every fast-food version you’ve ever endured. Get ready to elevate your sandwich game from “meh” to “more, please!”

Ingredients

• 2 (6-ounce) skinless cod fillets, patted dry
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup clarified butter
• 2 soft brioche buns, split
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped cornichons
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh dill

Instructions

1. Whisk together mayonnaise, cornichons, lemon juice, Dijon mustard, and fresh dill in a small bowl until fully incorporated.
2. Refrigerate the tartar sauce for 15 minutes to allow flavors to meld.
3. Season cod fillets evenly on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Place all-purpose flour in a shallow dish.
5. Add lightly beaten pasture-raised eggs to a second shallow dish.
6. Combine panko breadcrumbs, smoked paprika, and garlic powder in a third shallow dish.
7. Dredge each cod fillet first in flour, shaking off excess.
8. Dip floured fillets into beaten eggs, allowing excess to drip off.
9. Coat egg-dipped fillets thoroughly in the panko mixture, pressing gently to adhere.
10. Heat clarified butter in a large skillet over medium heat until it shimmers (approximately 350°F).
11. Carefully place breaded fillets in the hot butter.
12. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
13. Transfer cooked fillets to a wire rack to maintain crispness.
14. Lightly toast split brioche buns in the same skillet for 1 minute until golden.
15. Spread 2 tablespoons of chilled tartar sauce on the bottom half of each bun.
16. Place one crispy fish fillet on each sauced bun bottom.
17. Top with remaining bun halves.

Flaky, tender fish shatters through that audibly crisp crust while the tangy tartar sauce cuts through the richness with briny precision. Serve this beauty alongside a heap of vinegar-drenched fries or stuff it with extra pickles for maximum crunch factor—either way, prepare for zero leftovers.

Asian-Style Glazed Fish Fillet

Brace your taste buds, folks—we’re about to dive into a dish that makes your average fish fillet look like it’s still swimming in beginner mode. This Asian-style glazed wonder is the culinary equivalent of putting a fish in a tuxedo, and trust me, your dinner guests will be asking for its autograph. Get ready to transform that humble fillet into a glossy, flavor-packed masterpiece that’ll have you questioning every bland piece of fish you’ve ever endured.

Ingredients

• 4 (6-ounce) skinless white fish fillets (such as cod or halibut), patted dry
• 1/4 cup low-sodium soy sauce
• 3 tablespoons pure maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger root
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, finely minced
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons avocado oil
• 2 tablespoons thinly sliced scallions
• 1 teaspoon toasted sesame seeds

Instructions

1. Whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons pure maple syrup, 2 tablespoons rice vinegar, 1 tablespoon freshly grated ginger root, 2 teaspoons toasted sesame oil, and 2 finely minced garlic cloves in a small bowl until fully combined.
2. Create a slurry by stirring 1 tablespoon cornstarch with 2 tablespoons cold water in a separate small bowl until no lumps remain.
3. Heat 2 tablespoons avocado oil in a large non-stick skillet over medium-high heat until shimmering, about 90 seconds.
4. Season both sides of 4 patted-dry fish fillets with a pinch of kosher salt.
5. Carefully place fillets in the hot skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
6. Flip fillets using a fish spatula and cook for another 2 minutes until lightly browned on the second side.
7. Transfer partially cooked fillets to a clean plate, leaving any accumulated juices in the skillet.
8. Pour the prepared sauce mixture into the hot skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom.
9. Whisk the cornstarch slurry into the simmering sauce and cook for exactly 1 minute until thickened to a glossy, coating consistency.
10. Return the fish fillets to the skillet, spooning the glaze over them repeatedly for 2 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
11. Garnish the glazed fillets with 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds before serving.

Heavenly doesn’t even begin to cover the delicate flakiness of that fish, which practically dissolves on your tongue while the sticky-savory glaze clings to every nook. The glossy coating delivers that perfect sweet-salty punch that’ll have you licking the plate clean—no judgment here. For maximum drama, serve it over jasmine rice that soaks up every drop of that magical sauce, or tuck it into lettuce cups for a handheld flavor explosion that’ll make your Tuesday night feel like a special occasion.

Fish Fillet en Papillote with Vegetables

Unbelievably, we’re about to make fish taste fancy without turning your kitchen into a war zone—this Fish Fillet en Papillote with Vegetables is basically a spa day for your dinner, wrapped up in a pretty parchment package that does all the hard work for you.

Ingredients

• 4 (6-ounce) skinless white fish fillets (such as cod or halibut), patted dry
• 2 tablespoons extra-virgin olive oil
• 1 medium lemon, thinly sliced into 8 rounds
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, julienned
• 1 medium yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F and cut four 15×12-inch sheets of parchment paper.
2. Fold each parchment sheet in half, then unfold and arrange one fish fillet near the crease on one half of the paper.
3. Drizzle 1/2 tablespoon of extra-virgin olive oil evenly over each fillet.
4. Season both sides of the fillets generously with kosher salt and freshly ground black pepper.
5. Top each fillet with 2 lemon slices, 1/4 cup cherry tomato halves, 1/4 of the julienned zucchini, and 1/4 of the sliced yellow bell pepper.
6. Sprinkle minced garlic and fresh thyme leaves evenly over the vegetables on each packet.
7. Pour 1 tablespoon of dry white wine over the ingredients in each packet.
8. Fold the other half of the parchment over the ingredients, then crimp and fold the edges tightly to create a sealed half-moon shape. (Tip: Ensure the seal is tight to trap steam, which cooks the fish gently and keeps it moist.)
9. Place the packets on a baking sheet and bake in the preheated oven for 12–15 minutes, until the parchment puffs up and the fish flakes easily with a fork. (Tip: Check for doneness by inserting a fork into the thickest part of the fillet; it should opaque and separate easily.)
10. Carefully open one packet away from your face to avoid steam burns, and serve immediately.
11. Transfer each unopened packet to a plate for a dramatic tableside reveal. (Tip: Let guests open their own packets to enjoy the aromatic burst of steam and flavors.)

Expect a tender, flaky fish that melts in your mouth, with vegetables that are crisp-tender and infused with bright lemon and herbal notes. Elevate the experience by serving it over a bed of quinoa or with crusty bread to soak up the savory juices, turning a simple meal into an unforgettable dining event.

Fish Fillet with Tomato Basil Sauce

Sizzling with Mediterranean flair, this fish fillet with tomato basil sauce is about to become your weeknight superhero—saving you from boring dinners while making you look like a culinary genius without breaking a sweat. Seriously, who knew something so elegant could be so ridiculously simple to whip up? Let’s dive into this flavor fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– 2 tablespoons extra virgin olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 3 garlic cloves, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– ¼ cup dry white wine
– 1 teaspoon granulated sugar
– ¼ cup fresh basil leaves, chiffonade-cut
– 2 tablespoons unsalted butter, chilled and cubed

Instructions

1. Pat the fish fillets completely dry with paper towels and season both sides evenly with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the fish fillets in the hot skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
4. Carefully flip the fillets using a fish spatula and cook for another 2 minutes until just opaque around the edges.
5. Transfer the partially cooked fillets to a clean plate, keeping them in a single layer.
6. Reduce the heat to medium and add the remaining 1 tablespoon of extra virgin olive oil to the same skillet.
7. Add the minced garlic and sauté for 45 seconds until fragrant but not browned.
8. Pour in the dry white wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
9. Add the hand-crushed San Marzano tomatoes and granulated sugar, stirring to combine.
10. Simmer the sauce uncovered for 8 minutes, stirring occasionally, until slightly thickened.
11. Return the fish fillets to the skillet, nestling them into the tomato sauce.
12. Spoon some of the sauce over the fillets and cook for 3 more minutes until the fish flakes easily with a fork.
13. Remove the skillet from heat and stir in the chiffonade-cut basil and chilled butter cubes until the butter melts and emulsifies into the sauce.
14. Serve immediately, spooning extra sauce over each fillet.

Creamy, tangy, and herbaceous, this dish delivers flaky fish swimming in a vibrant tomato basil sauce that clings perfectly to every bite. The butter-enriched sauce creates a luxurious mouthfeel that balances the bright acidity of the tomatoes. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce—your plate will thank you.

Fish Fillet Nuggets with Honey Mustard Dip

Crispy, golden, and utterly irresistible—these fish fillet nuggets are about to become your new favorite way to turn ordinary weeknights into a seaside-inspired feast without ever leaving your kitchen. Forget the drive-thru; we’re crafting gourmet bites that’ll have even the pickiest eaters begging for seconds, all dunked in a tangy-sweet honey mustard dip that’s pure magic. Get ready to hook your crew with this foolproof recipe that delivers restaurant-quality crunch in under 30 minutes.

Ingredients

– 1 pound wild-caught cod fillets, cut into 1-inch cubes
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 2 tablespoons extra-virgin olive oil
– ¼ cup Dijon mustard
– 2 tablespoons raw honey
– 1 tablespoon fresh lemon juice
– 1 teaspoon apple cider vinegar

Instructions

1. Pat the wild-caught cod fillet cubes completely dry with paper towels to ensure maximum crispiness.
2. Combine the all-purpose flour, smoked paprika, garlic powder, fine sea salt, and freshly ground black pepper in a shallow bowl.
3. Place the lightly beaten pasture-raised eggs in a separate shallow bowl.
4. Add the panko breadcrumbs to a third shallow bowl, creating a standard breading station.
5. Dredge each cod cube in the seasoned flour mixture, shaking off any excess.
6. Dip the floured cod cubes into the beaten eggs, allowing excess to drip off.
7. Coat the egg-dipped cod cubes thoroughly in the panko breadcrumbs, pressing gently to adhere.
8. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering (approximately 350°F).
9. Arrange the breaded cod cubes in a single layer in the hot skillet, being careful not to overcrowd.
10. Pan-fry the nuggets for 2-3 minutes per side until deeply golden brown and crisp.
11. Transfer the cooked nuggets to a wire rack set over a baking sheet to maintain crispness while you prepare the dip.
12. Whisk together the Dijon mustard, raw honey, fresh lemon juice, and apple cider vinegar in a small bowl until fully emulsified.
13. Serve the hot fish fillet nuggets immediately with the honey mustard dip. Vibrant and satisfying, these nuggets deliver an audible crunch that gives way to tender, flaky fish inside—the sweet-tangy dip cutting through the richness perfectly. Try stacking them on slider buns with crisp lettuce for a playful fish sandwich, or serve alongside sweet potato fries for a coastal-inspired meal that’ll transport you straight to the boardwalk.

Fish Fillet Curry with Coconut Milk

Fancy escaping the dinner rut with something that’ll make your taste buds do a happy dance? This fish fillet curry with coconut milk is the culinary equivalent of a warm hug—creamy, comforting, and just spicy enough to keep things interesting. It’s the weeknight hero you didn’t know you needed, ready to rescue you from bland-meal purgatory.

Ingredients

• 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, roughly chopped
• 1 tsp fine sea salt

Instructions

1. Pat the fish fillet pieces dry with paper towels to ensure a crisp sear.
2. Heat clarified butter in a large skillet over medium heat until it shimmers.
3. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and lightly golden.
4. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle in the ground turmeric, ground coriander, and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the full-fat coconut milk, stirring to combine with the aromatics.
7. Bring the curry to a gentle simmer over medium-low heat, then reduce heat to low.
8. Gently nestle the fish pieces into the simmering sauce, ensuring they are submerged.
9. Cook the fish for 6–8 minutes, until opaque and flaky when tested with a fork.
10. Drizzle in the fresh lime juice and sprinkle with fine sea salt, stirring gently to incorporate.
11. Fold in the roughly chopped cilantro leaves just before serving.

This curry boasts a velvety texture that clings to each flaky fish morsel, while the aromatic spices and zesty lime create a vibrant, layered flavor profile. Try serving it over jasmine rice or with warm naan to soak up every last drop of that creamy coconut sauce—it’s a bowl of pure comfort that’s as Instagram-worthy as it is delicious.

Fish Fillet with Brown Butter and Capers

Crispy, buttery, and briny—this fish fillet isn’t just dinner, it’s a flavor party your taste buds will RSVP ‘yes’ to every single time. Imagine golden-brown fish meeting nutty brown butter and zesty capers in a culinary tango that’s equal parts elegant and effortless. Let’s turn your kitchen into the hottest seafood spot in town, no reservations required.

Ingredients

– 4 (6-ounce) skinless white fish fillets (such as cod or halibut), patted dry
– 1/2 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 3 tablespoons unsalted butter
– 2 tablespoons extra-virgin olive oil
– 1/4 cup capers, drained
– 2 tablespoons fresh lemon juice
– 2 tablespoons finely chopped fresh parsley

Instructions

1. Combine 1/2 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper in a shallow dish.
2. Dredge each 6-ounce fish fillet in the flour mixture, shaking off any excess.
3. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place the dredged fillets in the skillet and cook for 4 minutes until the edges turn golden brown.
5. Flip the fillets using a thin spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
6. Transfer the cooked fillets to a warmed plate and tent loosely with foil.
7. Reduce the skillet heat to medium and add 3 tablespoons unsalted butter.
8. Swirl the butter continuously for 2–3 minutes until it foams, turns amber, and releases a nutty aroma.
9. Stir in 1/4 cup drained capers and cook for 1 minute until they crisp slightly.
10. Remove the skillet from heat and whisk in 2 tablespoons fresh lemon juice.
11. Spoon the brown butter-caper sauce over the plated fish fillets.
12. Garnish with 2 tablespoons finely chopped fresh parsley.

Perfectly flaky fish meets a sauce that’s rich, nutty, and punctuated with briny capers—each bite is a textural dream. Serve it over creamy polenta or alongside roasted asparagus to let those bold flavors shine, or go rogue and pile it onto a crusty baguette for an impromptu fish sandwich that’ll make you forget takeout exists.

Fish Fillet Stir-Fry with Vegetables

Every time I stare into my fridge and see that lonely fish fillet giving me the side-eye, I know it’s time for a kitchen rescue mission that’ll make your taste buds do a happy dance. This isn’t just another stir-fry—it’s a flavor-packed party where flaky fish and crisp vegetables become the life of your dinner table, proving that quick weeknight meals can absolutely slay.

Ingredients

• 1 lb skinless white fish fillets (such as cod or tilapia), cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 red bell pepper, julienned
• 1 cup broccoli florets
• 1 carrot, cut into thin matchsticks
• 2 tbsp tamari sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1 tsp white sesame seeds

Instructions

1. Pat the fish fillet cubes completely dry with paper towels to ensure proper searing.
2. Season the fish cubes evenly with kosher salt and freshly ground black pepper on all sides.
3. Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Add the clarified butter and avocado oil to the hot wok, swirling to coat the surface evenly.
5. Place the fish cubes in a single layer, cooking for 90 seconds without disturbing to develop a golden crust.
6. Flip each fish cube carefully using tongs and cook for another 60 seconds until just opaque.
7. Transfer the seared fish to a clean plate using a slotted spatula.
8. Add the minced garlic and grated ginger to the same wok, stirring constantly for 30 seconds until fragrant but not browned.
9. Toss in the julienned red bell pepper, broccoli florets, and carrot matchsticks, stir-frying for 3 minutes until vegetables are crisp-tender.
10. Pour the tamari sauce and rice vinegar over the vegetables, stirring to coat everything evenly.
11. Return the seared fish cubes to the wok, gently folding them into the vegetable mixture for 45 seconds to reheat.
12. Drizzle the toasted sesame oil over the stir-fry and toss once more to combine.
13. Garnish with thinly sliced scallions and a sprinkle of white sesame seeds before serving immediately.

Buttery, flaky fish mingles with that satisfying crunch of perfectly cooked vegetables in a sauce that’s equal parts savory and bright. Serve this beauty over jasmine rice to soak up every last drop, or wrap it in lettuce cups for a low-carb delight that’ll make you feel fancy without the fuss.

Fish Fillet with Lemon Pepper Seasoning

Golly, have you ever met a fish fillet that could brighten your day faster than a surprise pizza delivery? This lemon-pepper seasoned beauty is here to rescue your weeknight dinner routine from the clutches of boring chicken—because let’s be honest, your taste buds deserve this zesty vacation. It’s the kind of dish that makes you feel fancy without requiring a culinary degree or sacrificing your precious couch time.

Ingredients

• 4 (6-ounce) skinless white fish fillets (such as cod or tilapia)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly cracked black peppercorns
• 2 teaspoons fine sea salt
• Zest of 2 organic lemons, finely grated
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted European-style butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Pat the fish fillets completely dry using paper towels to ensure a crisp sear.
2. Combine the cracked black peppercorns, fine sea salt, and lemon zest in a small bowl to create the seasoning blend.
3. Rub both sides of each fillet evenly with the lemon-pepper seasoning mixture.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the fillets in the skillet and cook for 3-4 minutes until the edges turn opaque and a golden crust forms.
6. Carefully flip each fillet using a thin spatula to maintain its structure.
7. Cook for another 2-3 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer the cooked fillets to a warmed plate, tent loosely with foil.
9. Reduce the skillet heat to medium-low and add the unsalted European-style butter.
10. Sauté the minced garlic in the butter for 30 seconds until fragrant but not browned.
11. Pour the freshly squeezed lemon juice into the skillet, scraping up any browned bits with a wooden spoon.
12. Simmer the sauce for 1 minute until slightly thickened.
13. Remove the skillet from heat and stir in the finely chopped fresh parsley.
14. Drizzle the lemon-butter sauce over the plated fish fillets.

Every bite delivers flaky, moist fish with a punchy citrus kick that dances with the peppery heat. The crispy-edged fillets swimming in that garlicky lemon butter sauce might just convince you to serve them over creamy polenta or atop a heap of garlic sautéed spinach—because why should your dinner plate be anything less than spectacular?

Fish Fillet Po’ Boy Sandwich

Venture forth, hungry friends, into the glorious realm of Southern comfort where crispy, golden fish meets the soft embrace of a French loaf—this isn’t just a sandwich; it’s a handheld celebration that’ll make your taste buds do a little jig.

Ingredients

– 1 lb wild-caught cod fillets, cut into 4-inch strips
– 1 cup buttermilk
– 1 cup fine-ground cornmeal
– 1/2 cup all-purpose flour
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 4 cups peanut oil
– 2 French bread loaves, each 12 inches long
– 1/2 cup Creole mustard
– 2 cups shredded iceberg lettuce
– 2 ripe Creole tomatoes, sliced 1/4-inch thick
– 1/2 cup dill pickle chips

Instructions

1. In a medium bowl, combine the buttermilk with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Submerge the cod fillet strips completely in the buttermilk mixture and refrigerate for 20 minutes to tenderize.
3. In a separate shallow dish, whisk together cornmeal, flour, smoked paprika, cayenne, garlic powder, remaining salt, and pepper.
4. Heat peanut oil in a heavy-bottomed Dutch oven to 375°F, using a deep-fry thermometer for accuracy.
5. Remove one fish strip from buttermilk, allowing excess to drip off, then dredge thoroughly in cornmeal mixture, pressing gently to adhere.
6. Carefully lower coated fish into hot oil using tongs, frying in batches to avoid overcrowding.
7. Fry for 3-4 minutes until golden brown and crispy, flipping halfway through cooking.
8. Transfer fried fish to a wire rack set over a baking sheet to drain, maintaining crispiness better than paper towels.
9. Slice French bread loaves horizontally, leaving one edge intact to create a hinge.
10. Spread 1/4 cup Creole mustard evenly on the bottom half of each loaf.
11. Layer 1 cup shredded lettuce over the mustard on each sandwich.
12. Arrange tomato slices in a single layer over the lettuce.
13. Place 3-4 fried fish strips over the tomatoes on each sandwich.
14. Top with dill pickle chips distributed evenly across the fish.
15. Close sandwiches gently, pressing just enough to compact ingredients without crushing the bread.

The crackle of that cornmeal crust gives way to flaky, moist fish, while the cool crunch of lettuce and tangy pickles cut through the richness beautifully—serve these bad boys with extra napkins and maybe some spicy remoulade for dipping, because things are about to get gloriously messy.

Fish Fillet with Garlic Lime Butter

My goodness, have we got a showstopper for you today—this garlic lime butter fish fillet is the kind of dish that makes you feel like a culinary rockstar without requiring a single fancy knife skill. It’s flaky, buttery, and zesty enough to make your taste buds throw a little party.

Ingredients

• 4 (6-ounce) skinless white fish fillets, such as cod or halibut
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted European-style butter
• 4 large garlic cloves, finely minced
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon finely chopped fresh flat-leaf parsley

Instructions

1. Pat the fish fillets completely dry with paper towels, then season both sides evenly with fine sea salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large stainless-steel skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the fish fillets in the hot skillet and cook undisturbed for 3–4 minutes, until the edges are opaque and the bottom develops a golden-brown crust.
4. Carefully flip each fillet using a thin spatula and cook for another 2–3 minutes, until the fish is flaky and opaque throughout.
5. Transfer the cooked fish to a warm plate and reduce the skillet heat to medium-low.
6. Add 4 tablespoons of unsalted European-style butter to the skillet and swirl until melted and lightly foaming.
7. Stir in 4 large finely minced garlic cloves and sauté for 45–60 seconds, until fragrant but not browned.
8. Remove the skillet from heat and whisk in 2 tablespoons of freshly squeezed lime juice and 1 tablespoon of finely chopped fresh flat-leaf parsley.
9. Pour the garlic lime butter sauce over the plated fish fillets, ensuring each piece is generously coated.

Zesty, garlicky, and luxuriously buttery, this fish boasts a tender, flaky interior with a crisp sear that holds up beautifully against the bright, acidic sauce. Try serving it over a bed of cilantro-lime rice or with a side of charred asparagus for a meal that’s as vibrant on the plate as it is on the palate.

Summary

Now you have twenty fantastic ways to enjoy crispy fish fillets! Whether you’re craving classic fried fish or something new, these recipes promise delicious dinners everyone will love. We’d be thrilled if you tried one and let us know your favorite in the comments below. Don’t forget to share your cooking success by pinning this article on Pinterest for later!