Deep-fried Dish

Gyukatsu is a deep-fried beef cutlet that is traditionally made with wagyu beef. The cutlet is seasoned and coated in breadcrumbs before it is shortly fried until crispy. It is then served sliced into bite-size pieces. In restaurants, gyukatsu is usually accompanied by various sides that may include miso soup, sliced cabbage or other vegetables, pickled vegetables, dipping sauces, wasabi, barley rice, or tororo&mdash;grated yams. Optionally, a portable grill will be provided if a guest wants to additionally grill each piece of gyukatsu because most restaurants prepare the meat raw to medium rare.

Gyukatsu

Fish and chips is a traditional dish consisting of freshly fried fish fillets and sliced fried potatoes. The fish is dipped in a batter of eggs, flour, and milk, and it&rsquo;s then fried in oil, lard, or beef drippings. The most common types of fish used are cod, haddock, skate, and pollock, but cod is the most popular choice, with 60% of all fish and chips meals using it as the preferred fish. Haddock, on the other hand, has stronger and slightly sweeter flavors than cod does, and its flesh also has a bit more texture that&rsquo;s drier and flakier than cod. This is the reason why professional chefs usually prefer haddock for their fish and chips. Throughout the country, haddock accounts for 25% of all fish and chips meals. It&rsquo;s especially popular in the North, especially in Lancashire and Yorkshire.

Haddock fish and chips

Haggis bon bons are a modern twist on the traditional Scottish dish haggis of bite-sized balls of breaded and fried haggis. They are made by rolling haggis into small balls, coating them in breadcrumbs, and deep-frying them until crispy. The result is a deliciously crunchy exterior with a savory and spicy haggis filling. Haggis bon bons are often served as an appetizer or snack, frequently accompanied by a dipping sauce such as whisky cream, mustard, or tomato. This innovative take on haggis offers a flavorful and accessible way to enjoy a classic Scottish dish.

Haggis bon bons

Hamsi tava is a traditional Turkish dish of battered and fried fish featuring anchovies (hamsi), a staple in the Black Sea region. Fresh anchovies are cleaned, deboned, and lightly salted before being dredged in flour to create a thin, crispy coating. They are arranged in a circular pattern in a frying pan and shallow-fried in oil until golden brown and crispy, with both sides cooked evenly. Served hot with lemon wedges, fresh greens, onion salad, or yogurt sauce, hamsi tava is known for its crispy texture and rich, slightly salty flavor. This dish, a highlight of Turkish coastal cuisine, reflects the simplicity and freshness of the Black Sea region&rsquo;s culinary traditions, where anchovies hold cultural and dietary importance.

Hamsi tava

The name of this Singaporean dish translates as shrimp paste chicken. It consists of chicken wings (or drumsticks) that are dipped in a classic combination of eggs, flour, and starch, and a marinade consisting of shrimp paste, rice wine, sesame oil, and other seasonings. This unique combination of ingredients results in a golden and crispy chicken that is packed with flavor. Har cheong gai is commonly found at numerous hawkers centers throughout Singapore, and it is usually served with a dipping sauce on the side.

Har cheong gai

Japan

Hida beef croquette is a Japanese croquette originating from Gifu prefecture. The croquette is made with a combination of mashed potatoes, Hida beef pieces, vegetables, breadcrumbs, and oil. The mashed potatoes are mixed with Hida beef pieces and selected vegetables. Once shaped, the croquettes are rolled in breadcrumbs and fried in oil until golden and crunchy. Each croquette is usually big enough to satisfy one hungry customer. They are especially popular on cold days and can be eaten on their own or dipped in sauce.

Hida Beef Croquette

Hon mhai is a traditional insect dish that's especially popular in Bangkok. It's made by deep-frying silk worms, then seasoning them with salt, pepper, and sometimes a secret sauce that's prepared by the vendor, because the snack is usually sold from street carts. Once fried, the silk worms turn crunchy and greasy, while the flavor is sometimes described as slgihtly bitter. Hon mhai silk worms are prized because they're rich in protein and some believe that they have medicinal properties.

Hon mhai

United States

A staple of Southern fried food in the United States, hushpuppies are an extremely popular snack consisting of deep-fried cornmeal batter. The batter is sometimes enriched by the addition of onions, garlic, corn, and peppers. Regarding the origins of the dish, there are as many theories about it as there are recipes for the hushpuppies. One of the most popular theories states that hunters and fishermen would feed the fried cornmeal to their dogs and command them to "hush, puppies", so the dogs would not disturb their prey. Another, similar theory states that Confederate soldiers would also feed it to their dogs so that the enemy soldiers wouldn't hear the dogs' barking. Hushpuppies are best when served steaming hot with tartar sauce or a smoked trout dip, while some claim that a glass of crisp sparkling wine proves to be the best accompaniment.

Hushpuppy

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Ikan goreng, translated to "fried fish" in English, is a dish originating from Indonesia. The preparation starts with marinating the fish in a mixture of spices and herbs, typically turmeric, garlic, shallots, tamarind, and sometimes even kacep manis, then deep-frying it until golden brown and crispy. There are different versions of ikan goreng in different regions of Indonesia, and the type of fish used can vary widely, ranging from smaller fish like anchovies to larger fish like mackerel, snapper, and tuna. It's often served with rice and various side dishes such as sambal, fresh vegetables, tempeh, and tofu.
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Ikan goreng

Peru

Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried plantains called chifles, and topped with a refreshingly tart salad of lime-marinated red onions, tomatoes, and cilantro. With an abundance of fresh local seafood during Lent weeks which coincide with the end of the summer in South America, jalea has become one of the Peruvian favorites of the fasting season, widely available in numerous cevicherias, restaurants specialized in ceviche and other seafood dishes. Jalea Peruana is typically enjoyed with salsa criolla, aj&iacute; amarillo and rocoto sauces, and sided with some yucca chips or - for an extra crunch - sprinkled with toasted Andean chulpe corn nuts called canchas. The tasty palette of condiments also includes either mayonnaise or tartar sauce, and lime wedges.

Jalea

The popular Dutch snack known as kaassouffl&eacute; was invented in a Dutch Snackbar in the 1960s. Prepared in the shape of a large rectangle or a half-moon, it consists of thin, breaded and deep-fried dough that is filled with cheese, which melts in the process. This snack can be bought frozen, made at home, or bought at numerous Dutch street vending machines that serve food (especially popular after a night out). Gouda is not the only option regarding the filling, which can be enriched by the addition of ham, spinach, different cheeses, and spices. Kaassouffl&eacute; is typically consumed on its own, but it can also be paired with condiments such as mustard or ketchup.

Kaassoufflé

Kai thot takhrai is a Thai specialty consisting of fried chicken (usually wings or legs) that is served alongside crispy lemongrass. The dish is typically made with the skin intact and (optionally) bone-in chicken pieces that are soaked in a marinade of lemongrass, kaffir lime leaves, sugar, black pepper, salt, and sauces such as oyster sauce, soy sauce, or fish sauce. The marinated chicken pieces are then usually coated with a mixture of flour and water before they are dropped into hot oil to fry until golden brown and crispy. Deep-fried chicken pieces with crispy strings of fried lemongrass are typically consumed on their own or with hot steamed rice for a whole meal. The dish can also be accompanied by sweet chili sauce, lemongrass sauce, or chicken dipping sauce.

Kai thot takhrai

A tempura variety known as kakiage is distinguished by the use of flour and water, with the occasional addition of egg yolks, which creates a light coating and yields an incredibly crispy snack. Most commonly, it consists of thinly sliced vegetables such as carrots, onions, lotus roots, and sweet potatoes, but small pieces of seafood are also often used. Coated ingredients are deep-fried until crispy, and the final result can be eaten on its own as a light main course that is typically served accompanied by dipping sauces. Alternatively, kakiage can be used as a topping for noodle or rice dishes.

Kakiage

Japanese deep-fried oysters are a seasonal specialty usually enjoyed during fall and winter when oysters are in season. The dish is commonly prepared in restaurants or at home, and it consists of shucked oysters that are dusted with flour and dipped in beaten eggs before they are coated in panko breadcrumbs and finally deep-fried until crispy and golden. They are usually served with lemon wedges, fresh vegetables, and various sauces and condiments such as tonkatsu or tartar sauce.

Kaki Fry

Kalfsvleeskroket is a Dutch kroket variety that is typically consumed as a snack. It can be bought at numerous streets from vending machines that serve food, or at snack bars. This elongated kroket is made from veal rag&ugrave; that is thickened with flour, then breaded and deep-fried. Veal rag&ugrave; kroket is usually consumed as it is or with mayonnaise, and its popularity lies in the fact that it is simple and convenient.

Kalfsvleeskroket

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used. Karaage can be used for frying various meats and fish, but it is most often associated with chicken, and involves a special variant called tatsutaage, where pieces of chicken are first marinated in a mixture of sake, soy sauce, and sugar which are then lightly covered with arrowroot starch and deep-fried. This method makes the meat succulent on the inside and particularly crispy on the outside. If not specified otherwise, karaage usually refers to fried chicken, but apart from chicken, the technique is sometimes used with other ingredients such as askarei (flounder), ika (bits of squid), and gobo (burdock root). Japanese karaage dishes are usually seasoned with garlic and ginger, and served with soy sauce on the side. They are a staple of informal Japanese gastropubs called izakayas, casual places for after-work drinks and snacks, but they are also available freshly fried as take-out food in numerous supermarkets and convenience stores.

Karaage

Karē pan is a Japanese delicacy made by stuffing the breaded dough with curry paste and deep-frying the combination in hot oil until it becomes golden brown in color. The dish is also known as curry doughnut, and it is a variety of okazu-pan, referring to breads with savory fillings. Once the crispy crust has been bitten into, the consumer is rewarded with mouthfuls of thick, rich curry. Karē pan is mostly consumed as a snack and can be bought at numerous street stalls, bakeries, and convenience stores throughout Japan. Since curry-flavored anything is a big hit in Japan, karē pan is one of the most popular okazu pan varieties today.

Karē pan

Karintō is a traditional deep-fried snack made from a yeasted dough that is shaped into sticks and then covered in brown sugar. Modern variations often use various flavorings and coat the sticks in peanuts, sesame seeds, or white sugar. The origin of karintō is not entirely clear, but it was most likely available on Japanese streets since the 1830s.

Karintō

Karipap or curry puff is a small, deep-fried or baked pastry shell filled with thick chicken and potatoes curry. It is believed that the flavorful snack was invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo. It is a popular breakfast item or an afternoon snack which can be found at numerous stores, bars, and markets. Because of its simplicity and flavor, karipap quickly became popular outside Malaysia, especially in Thailand and Singapore. Today there are numerous versions of karipap, so instead of potato and chicken curry, it can be filled with various other ingredients such as tuna, sardines, and beef rendang. Crispy and flaky on the exterior, hot and soft on the interior, karipap is a snack that remains a staple of Southeast Asian cuisine.

Karipap

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite &mdash; tonkatsu &mdash; a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs. The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.