Try any of these three tips (or combine a few of them) to make your Filet-O-Fish fabulous. Related: The Genius McDonald's ...

Whether it's a down-home platter of Louisiana fixin's or a banquet of yacht club seafood, fried fish encased in breadcrumbs ...

Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried. The fish fillets should be at least 1.5cm (⅔ in ...

Serve with pan-fried fish. Cooked white or brown rice ... large cubes of raw fish, such as gurnard fillets, or use shellfish such as clams in their shell. Place on the lid and cook until the ...

Practically everything tastes better deep fried, but there are exceptions. That's why we consulted a fishmonger to explain which fish fry best.

Tu David Phu recalls the time when, as a culinary school student, he presented his mom with a perfectly pan-fried fish fillet to show off his new skills. Instead of being impressed, she was horrified.

When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.

Carefully turn the sea bass fillets over and cook for a further two minutes. Add the Little Gem leaves to the fish and cook until wilted slightly, then remove from the pan and drain on kitchen paper.

Between the tender, flaky fish and the crumbly bite of panko-crusted breading, fried fish fillets balance excellent taste with dynamic texture. When you don't have time to step out for Southern ...