Deep-fried, pan-fried, or air-fried, fish for dinner turns into a treat when you cover it with a crispy coating. But while ...

But if you want the crispiest pan-fried fish and a restaurant-quality finish, toast your panko breadcrumbs before coating the fillet. Despite their functionality, fresh-from-the-box panko ...

Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set. 6. Heat up the oil in a wok until really hot but not smoking. Add the fish one at a time and deep fry on a high flame ...

Whisk the eggs then pour into a shallow dish. Heat a large frying pan until hot, then use tongs to dip the fish into the egg, completely coating the fillets on both sides. Add the butter to the ...

This week’s recipe introduces how to cook them in a frying pan. Since breadcrumbs burn easily, the fish is cooked slowly ... The remainder of the egg used in the coating should be set aside ...