Heat a large saute pan over high heat until hot. Add enough oil so there is a thin film along the bottom of the pan and heat just until smoking. Place the fish fillets in the pan, careful not to ...

Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it’s hot, add the oil or lard to a depth of ¼ inch, then add the bacon grease or butter.

If your child, or your inner child, is always craving fish sticks, then you’ve come to right place! Sure, the store-bought ...

Pan-fried Flounder Fillets With Herb VinaigretteAdapted from “Fish Forever,” by Paul Johnson. Serves 4. Ingredients 1 large egg 2 tablespoons milk 2 cups fresh bread crumbs Four 5-ounce ...

½ teaspoon salt ½ teaspoon pepper 1½ pounds firm whitefish fillets 2 tablespoons olive oil SAUCE ½ cup St. Julian Simply White wine ⅓ cup capers, drained 3 tablespoons butter ¼ cup lemon ...

Before turning, run a spatula under the fish to make sure that the fillets aren't sticking, Turn and cook for 1-2 minutes on the other side, until fish can be flaked with a fork.

Once cooking starts, the filet typically curls up; simply press down with a spatula to flatten it. From then on, avoid tampering with the fish. You'll want to lower the heat to a medium to avoid ...

Total time: 35 minutes Servings: 8 3 red bell peppers 1 small garlic clove, pressed or finely chopped 1/2 serrano chile, seeded 1 egg yolk, beaten Salt, pepper 1/4 cup olive oil 1.