Tuna patties (Portuguese “pataniscas”) by nazevedo

Fried Jalapeno Peppers by Shea Goldstein

Classic Crab Cakes | Old Fashioned Crab Crab Cakes by Amrita

For seriously tasty crab cakes,we need just crab and a little seasoning. 90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay. Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes. So please please please skip it.PLEASE. If you…

Fried Green Tomatoes with Goat Cheese Basil Dipping Sauce by Julie M.

chicken coated with semolina and fried by sunil k.nayar

chicken strips coated with semolina and deep fried

Aunt Edna's Pan Fried Chicken (NYTimes Recipe) by Kelly Christensen

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result —…

Crispy Calamares With Tartar Sauce by ShaleeDP

A very good finger food for a cocktail party.

"Spicey" Pork Tacos by Stephanie

These are an awesome little meal for a party, a get together, or an at home dinner. Just use more of the ingredients to make more for more people.

Cornmeal-Cheddar Fritters by DCMH

fudge- fig by Brett Ede

Dave's Spicy Fish Balls by Dave Davis

One of the most ordered appetizers at my restaurant was our Spicy Fish Balls. These tender and light appetizers have a chuncky texture unlike other mushy type of seafood balls. They go great as a starter to a meal or just as a treat with your favorite beer or softdrink.