If you want to start filleting your own fish, make sure you know how these three basic fillet cuts will affect the flavor and ...

If you're frying a big batch of fish, you might be tempted to fry as many at once as you can. But that would be a mistake!

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 ...

Bring the Asian sauce to the boil then pour over the broccolini. Sprinkle with chopped seeds and nuts. Serve with pan-fried fish fillets. Serve with steamed rice or your favourite mash.

In addition to its textural advantages, white fish are fairly mild, which means they'll complement the bold flavor of tartar sauce well. Approaching a fried fillet sandwich is pretty much ...

Marinate the fish in the salt and lemon juice for half an hour. 2. Wash the fish and wipe dry and dip it in the seasoned flour, dusting off any excess flour. 3. Now dip the fish into the beaten egg ...

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 ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...

Pat the fish dry and salt it lightly on both sides. Leave it on a plate in the fridge for half an hour. Slice the fillet into four individual portions, using a sharp knife; serve two of these per ...