Total Time Prep Time: 20 min. Cook Time: 15 min. Makes 6 servings Ingredients 1 ...

Though it can be pan-seared, baked, or blackened, catfish is most often found deep-fried in a crunchy cornmeal ... the fish.

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside. 7. To check for doneness, pull the flesh away from the bone gently, ...

Taking a staple of Cantonese cuisine and adapting it to modern families, this pan-fried tilapia recipe offers a new way to serve this whole fish. Bones and all, this dish will change the way you ...

Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. Set up a steamer or put a rack into a wok or deep pan ... make the egg-fried rice.

Dip the fish in the garlic mayo and then in the cornflakes. Heat the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through, this should take 2-3 minutes (CAUTION ...