Hi Reader,

In our home, frying is less about food and more about ceremony. It starts with the sizzle—that anticipatory crackle that makes everyone within sniffing distance wander into the kitchen “just to check.” The One pretends he’s concerned about the mess, but the moment that first golden something hits the paper towel, he’s hovering with a fork like a hawk in bifocals.
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Growing up, fried food was both my grandmothers' love language. Vovo Leite could turn a humble piece of food into a miracle—malassadas, fritters, croquettes, you name it. The kitchen would fog up, the radio would be lilting with music of the Old Country, and there I’d be, counting each batch like rosary beads.

These days, I’m still chasing that same fried joy. Call it nostalgia, call it an orchestrated rebellion against kale chips (BLECH!!), but when the oil’s hot and the smell of batter hits the air, everything—absolutely everything—feels right in the world. (Just don't tell Dr. Levine, our cardiologist!)

My Rules for Frying Without Fear (or Regret)

• Respect the oil. Heat it to 350°F, keep it steady, and never walk away—fried bliss deserves focus.
• Dry before you dip. Moisture is the enemy of crisp. Pat those ingredients like you’re reassuring them.
• Batch it right. Crowded pans equal soggy sorrows. Give your food some personal space.
• Salt immediately. While the oil’s still singing, that’s when seasoning truly sticks.
• Own the aftermath. Yes, your house will smell like joy for a day or two. That’s called ambiance.

Get My All-in-One Cure + Cook Corned Beef Kit

Making your own corned beef is crazy easy, and I've teamed up with World Spice to bring you the ultimate Corned Beef Cure & Cook Kit.

I've updated the recipe for 2026, tweaking the spices for an even smoother, more complex flavor. If you can boil water, you're halfway there!

With this kit, you'll cure a five-pound slab of brisket with total confidence. It takes five days of patience, but the result is a tender, spice-forward masterpiece that'll put any deli to shame.

Don't wait until the last minute—grab your kit now and get ready for the best St. Patrick's Day feast you've ever had.

WHAT'S INSIDE...

• ​New Orleans-Style Beignets​
• ​Bayou Fried Shrimp​
• ​Southern Fried Catfish​
• ​Southern Fried Chicken Wings​
• ​Hot Honey Chicken Tenders​
• ​Coconut Shrimp​
• ​Buttermilk Onion Rings​
• ​Popcorn Cauliflower Bites​
• ​Churros​
• ​Homemade Tater Tots ~ Spuddies​

​New Orleans-Style Beignets​

⭐⭐⭐⭐⭐ 4.91 from 10 votes

Beignets are a deep-fried, confectioners' sugar-dusted indulgence that's a New Orleans tradition made famous by Cafe du Monde. But you don't have to go to the Big Easy to experience them. Thankfully they're surprisingly easy to make at home.

​☞ ​Try This Recipe​

​Bayou Fried Shrimp​

⭐⭐⭐⭐⭐ 4.82 from 16 votes

The best Cajun fried shrimp. That's what this is. Go on. Try it for yourself and see. It's easy, authentic, and Cajun through and through.

​☞ ​Try This Recipe​

​Southern Fried Catfish​

Plain and perfect--that's how I like my fried catfish. Crispy on the outside with a lovely flakiness on the inside, it's one of my favorite dinners.

​☞ ​Try This Recipe​

​Southern Fried Chicken Wings​

Here's how to make Southern fried chicken wings battered with a mixture of flour, paprika, Parmesan, and milk and fried until crisp. As easy to make as it is to crave. Well, almost.

​☞ ​Try This Recipe​

​Hot Honey Chicken Tenders​

These chicken fingers are great to make when you’re looking for something classic and easy. They're crunchy on the outside, succulent on the inside, and drizzled off with a hot honey glaze.

​☞ ​Try This Recipe​

​Coconut Shrimp​

For this superb entrée, buy the biggest shrimp you can get. Take care not to overcook them, so they remain plump and juicy inside the crunchy coconut coating. They’re perfect with a fruity, fierce mango-habanero salsa.

​☞ ​Try This Recipe​

​Buttermilk Onion Rings​

⭐⭐⭐⭐⭐ 5 from 11 votes

These buttermilk onion rings are briefly soaked in buttermilk and double-dipped in flour before frying to ensure an extra crisp coating and oh so tender onions within. Spectacular alongside burgers. Or simply on their own.

​☞ ​Try This Recipe​

​Popcorn Cauliflower Bites​

Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this.

​☞ ​Try This Recipe​

​Churros​

These churros are based on the Spanish and Mexican classic that comes together with ingredients you already have on hand. The resulting fried dough is crisp on the outside, airy on the inside, and irresistible through and through.

​☞ ​Try This Recipe​

​Homemade Tater Tots ~ Spuddies​

Homemade Tater Tots, known around here as Spuddies, are Chef Michel Richard's take on the frozen potato bites that we all remember. Nearly the same except that these are exceptionally good and even kinda sophisticated.

​☞ ​Try This Recipe​