Deep-fried Dish

China

Wind sand chicken is a classic dish from Hong Kong that actually originated in Guangdong. It&rsquo;s usually made with a combination of chicken pieces, salt, white pepper, cornflour, plain flour, cumin, sugar, garlic, and eggs. The chicken pieces are marinated in a mixture of sugar, salt, white pepper, and eggs. After a while, they&rsquo;re coated with a mixture of plain flour, cornflour, cumin, and salt and then fried in oil or baked in the oven. Once done, the dish is sprinkled with crispy fried garlic pieces. The name of the dish refers to its visual appearance, as cumin looks like the chicken has been dusted with sand.

Feng sha ji

Feng zhao is the name for dim sum-style braised chicken feet. The chicken feet are cleaned, salted, dried, then deep-fried in oil in order to puff up the skin around the bones and to caramelize the exterior. The next step is braising, which tenderizes the chicken feet &ndash; they are simmered in a pot of water with star anise and sliced ginger. The chicken feet are drained, mixed with a marinade consisting of oyster sauce, sugar, pepper, and black bean sauce, and then saut&eacute;ed in sesame oil with garlic until the sauce thickens. These aromatic chicken feet are served while still hot, typically with black bean sauce on the side.

Feng zhao

Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice. The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil, lard, or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months, while fried fish was introduced into the country by Jewish refugees. Fish and chips are a favorite takeaway dish, with numerous chippies (fish and chips shops) popping up all over the country and offering a few accompaniments and sides, such as salt, vinegar, mushy peas, curry sauce, ketchup, brown sauce, and a cup of sweet, milky tea. Traditionally, the dish is served wrapped in greaseproof paper and a layer of newspaper in order to make eating outside easier, and if you want to do as the Brits do, it is the only acceptable way to eat it. Interestingly, in Yorkshire, a cup of tea is the perfect beverage pairing for fish and chips.

Fish and chips

United States

Fish fry refers both to the meal and the popular Friday night tradition in Wisconsin. The fish is battered or breaded, then deep-fried, which is the fastest way to cook large quantities of fish. The Friday night event dates back to the medieval Roman Catholic times. Friday is connected to the crucifixion of Christ, so the day signifies abstinence - in this case, from meat, but fish got a free pass since it is considered that it doesn't come from a warm-blooded creature. The fish fry practice came from Irish, Polish, and German Catholic immigrants who had settled in Wisconsin. Any fish will do, but the most usual varieties are cod, walleye, lake perch, and bluegill. Traditionally, fried fish is accompanied by coleslaw, potato salad, French fries, tartar sauce, hushpuppies, or lemon slices. Fish fry is more than just a dish - it is a communal affair that celebrates the end of the week in Wisconsin.

Fish Fry

Spain

Flamenqu&iacute;n is a Spanish dish consisting of jam&oacute;n serrano slices that are wrapped in pork loin cutlets. The concoction is dipped in eggs, coated in breadcrumbs, and it is then deep-fried in hot oil. The name can be translated as little Flemish, referring to the fact that the golden color of the dish (coming from the eggs) is reminiscent of the blond hair of Flemish assistants to the Emperor Charles V. Flamenqu&iacute;n is traditionally served with french fries and mayonnaise. Its place of origin is disputed between the cities of And&uacute;jar and Bujalance, but what is surely known is that the dish was invented in the 1950s.

Flamenquín

Belgium


In the nostalgic and refined world of Budapest's culinary history, the 'Svábhegyi kifli' (Svábhegy crescent) holds a special place as an iconic pastry that represents the elegant leisure of the city's 12th district. Svábhegy, a picturesque hill in Buda known for its lush greenery and historic villas, was traditionally a popular summer retreat for the city's intellectual and creative elite. The Svábhegyi kifli emerged from this environment as a beloved breakfast and snack item, a crescent-shaped roll that distinguishes itself from the common 'tejes kifli' (milk roll) through its richer dough, more pronounced crunch, and its historical association with the sophisticated 'polgári' (bourgeois) lifestyle of pre-war Budapest. It is a pastry that evokes images of sun-drenched verandas, crisp morning air, and the gentle pace of life on the Buda hills.

The secret to an authentic Svábhegyi kifli lies in the specific composition and handling of the dough. Unlike the light and airy industrial rolls, the Svábhegyi variety uses a fermented dough enriched with a higher proportion of butter or 'zsír' (lard) and sometimes a touch of milk, resulting in a crumb that is dense yet tender. The shaping process is a rhythmic art; the dough is rolled out into thin triangles and then tightly rolled by hand to form a perfect crescent with several distinct visible layers or 'folds'. This technique is crucial, as it creates the maximum surface area for the crust to develop. Before baking, the crescents are often brushed with an egg wash to provide a deep, mahogany-colored shine. A hallmark of the Svábhegyi style is the generous topping of coarse sea salt and whole caraway seeds, which provides a sudden burst of savory, earthy, and slightly citrusy flavor that cuts through the richness of the pastry.

The baking process is equally important, traditionally performed at a high temperature to ensure that the exterior becomes thin, brittle, and exceptionally 'ropogós' (crunchy), while the interior remains soft and slightly chewy. The result is a pastry that offers a profound sensory experience: the audible snap of the crust, the aroma of toasted caraway and browned butter, and the satisfying density of the crumb. Because it is richer than the standard table roll, the Svábhegyi kifli is often enjoyed as a standalone treat or as the foundation for a sophisticated breakfast. It is historically paired with high-quality butter, local honey, or even a few slices of 'téliszalámi' (winter salami) for a savory start to the day.

Experience the Svábhegyi kifli is a journey into the heart of Buda's historical charm. While it was once a staple of the grand villas and hotels of the 12th district, it can still be found today in traditional Budapest bakeries and atmospheric cafés that take pride in preserving the city's 'peace-time' (békeidő) culinary heritage. It is best enjoyed fresh from the oven, accompanied by a steaming cup of coffee or a glass of cold milk, ideally while looking out over the panoramic views of the Danube from a hillside café. The Svábhegyi kifli is more than just a pastry; it is a piece of Budapest's soul, a timeless reminder of the elegance and artisanal craftsmanship that continues to define the city's legendary food culture.


Svábhegyi kifli

French Fries are one of the most globally recognized and consumed potato-based foods, consisting of peeled or unpeeled potatoes cut into uniform sticks and deep-fried until crisp on the outside and tender on the inside. Despite the name, their origin is widely debated, with Belgium often cited as the birthplace, where fried potatoes were reportedly consumed as early as the late 17th century. France, however, played a significant role in popularizing fries through Parisian street vendors, contributing to their international association with French cuisine.

The classic preparation involves selecting starchy potato varieties such as Russet or Bintje, which provide a fluffy interior when cooked. Potatoes are typically cut into evenly sized strips, rinsed to remove excess starch, and then fried in oil or animal fat. Traditional methods often use a double-frying technique: the first fry at a lower temperature cooks the potato through, while the second fry at a higher temperature creates a crisp, golden exterior. Common frying mediums include vegetable oils, peanut oil, or beef tallow, each imparting distinct flavor characteristics.

Culturally, French Fries hold a prominent place in fast food, casual dining, and street food traditions worldwide. They are commonly served as a side dish alongside burgers, fried fish, sausages, or grilled meats, and are a staple of quick-service restaurants. Variations in cut, thickness, and seasoning reflect regional preferences, ranging from thin shoestring fries to thick-cut steak fries. Condiments such as ketchup, mayonnaise, vinegar, cheese, or specialty sauces further diversify their consumption.

Ingredients are generally simple and accessible, typically limited to potatoes, oil or fat for frying, and salt. However, modern adaptations may include seasoning blends, spices, or coatings to enhance texture and flavor. Beyond their culinary appeal, French Fries have become a cultural symbol of convenience food, globalization, and comfort eating, maintaining their relevance across different cuisines and generations.

French Fries

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.

Fried Catfish

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust. It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time. The birds must be fresh and smaller in size, as the meat will be much more tender and the proportion of crust to meat will be perfectly balanced. Once the chicken parts are hot, crispy, and ready to be consumed, they are traditionally accompanied by buttered biscuits, Southern potato salad, mashed potatoes, or cream gravy on the side.

Fried Chicken

Fried wild rat with basil is an unusual delicacy typical of aboriginal Taiwanese cuisine. The dish is prepared by deep-frying locally caught wild rats which have been cleaned, skinned, and coated with seasoned batter, and then flavoring the meat with freshly chopped Taiwanese basil. Said to have a hint of gaminess in it, the flavor of wild rat meat is often compared to that of a rabbit. This dish has been traditionally prepared by the indigenous Puyuma people.

Fried Wild Rat with Basil

This unique, skinless, deep-fried sausage is a popular snack that is mostly consumed in Belgium and the Netherlands. There has been a long dispute whether frikandel is originally Belgian or Dutch, and although the exact origin of frikandel is unknown, it is certain that the dish first appeared in the 1950s. The original frikandel sausage consisted of a variety of meat, most commonly pork, chicken, and horse meat. However, since eating horse meat is sometimes regarded as taboo these days, most producers eliminated it from their recipes. Traditionally, it is served plain, with a dollop of mayonnaise on the side. However, it can be served as broodje frikandel, where the sausage is served in a white bread bun, or as frikandel speciaal, when the sausage is sliced through the middle and doused with mayonnaise, curry ketchup, and finely chopped onions. Frikandel can often be found at numerous snack bars and friteries throughout Belgium and the Netherlands.

Frikandel

Italy

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydrated stockfish is added, along with minced garlic and parsley for enhanced flavor. The mixture is then spooned into hot oil and fried until golden and crispy. Often enjoyed as an appetizer or snack, frittelle di stocco are especially popular during festive occasions and are cherished for their rich taste and crunchy texture.

Frittelle di stocco

Assorted fried seafood known as fritto misto di pesce is hugely popular in Campania, but it is also found all over Italy. However, fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very small whole fish such as fresh anchovies, sardines, baby mackerel, or mullet. Depending on the region, fritto misto is sometimes batter-fried, but the simplest method of preparing it is lightly coating the food in flour and quickly deep-frying it in hot oil until it forms a nice golden brown crust.

Fritto misto di pesce

Luxembourg

One of the traditional fish specialties of Luxembourgish cuisine, friture de la Moselle consists of various species of small fish that are battered and fried until golden and crispy. The fish are traditionally sourced from the Moselle river. After seasoning the fish with salt and pepper, they are first soaked in lemon juice, then coated with a batter of flour and eggs, and finally deep-fried. Friture de la Moselle are typically served only with lemon wedges on the side, and the traditional way of eating the fish is by using one&rsquo;s fingers. Accompanying the small fried fish with a side of fries and a glass of fine Luxembourg Riesling is another great way to enjoy this fish delicacy.

Friture de la Moselle

Fuhjehi kavaabu are traditional fritters originating from the Maldives. The two main components of these fritters are the batter and the tuna mixture. The batter is made with flour, eggs, salt, baking powder, turmeric, and water, while the tuna mixture is made with canned tuna, Scoth Bonnet peppers, curry leaves, potatoes, ginger, pepper, salt, onions, and lemon juice. The tuna mixture is shaped into small balls and placed into the batter. The balls are scooped from the batter and fried in heated oil until golden brown. These fritters are especially popular during Ramadan.

Fuhjehi kavaabu

The round and crispy ganmodoki are traditional Japanese tofu fritters. Originally, the name referred to a combination of stuffed and deep-fried tofu, but today it applies to a delicious combination of mashed tofu and various vegetables. Deep-fried until golden, ganmodoki fritters are usually enjoyed plain or served as a complement to soups or stews. It is believed that ganmodoki originated among the Buddhist monks, who had many innovative ways to replace meat products with nutritious and filling dishes.

Ganmodoki

Canada

Ginger beef is a Canadian dish influenced by Chinese cuisine. It was invented in the 1970s by George Wong at the Silver Inn restaurant in Calgary. The dish consists of marinated slices of beef that are battered, deep-fried, then coated with a sweet and spicy dark sauce. The sauce is made with soy sauce, mushroom soy sauce, white vinegar, Chinese wine, sugar, water, and crushed chili peppers, while the batter consists of eggs, water, cornstarch, flour, and white pepper. The sauce is enriched with the addition of vegetables such as carrots, bell peppers, garlic, and, of course, ginger. When served, ginger beef is often accompanied by white rice.

Ginger beef

Gorengan is a generic name that refers to a wide group of Indonesian deep-fried snacks that can be prepared with a variety of ingredients. Whether savory or sweet, the fritters usually combine egg batter with various additions such as bananas, tempeh, tofu, sweet potatoes, or jackfruit. The ingredients can be finely sliced and incorporated into the batter or merely dipped before they are fried. Gorengan is one of the most common Indonesian street food items that is sold at numerous markets throughout the country. Although they come in a seemingly endless number of combinations, some of the most popular varieties include pisang goreng (bananas), ubi goreng (sweet potato), aci goreng (fried tapioca dough), tahu goreng (fried tofu), and singkong goreng (fried cassava).

Gorengan

Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions. The dish has origins in the Cantonese cuisine of the 18th century, and it is still an extremely popular dish in the area. In the early 20th century, sweet and sour pork spread to the United States via Chinese immigrants who worked on the railroads. In America, the dish is much sweeter than in China, and although it is believed that sweet and sour pork is a traditional Chinese New Year's meal, it is only common in some Chinese communities in the United States.

Gu lao rou

Gulha is the national dish of Maldives, a deep-fried pastry ball filled with smoked fish such as Maldive fish or tuna, along with desiccated coconut and onions. The snacks are usually sold at small caf&eacute;s known as hotaa, or in shops scattered throughout the island. It is recommended to pair gulha with a cup of hot sweetened tea.