Fried fish in a golden coating is a classic on many Christmas Eve tables. Carp or cod, surrounded by a crispy layer, adorn ...

A nautical meal is basically doomed if you place your fish directly into a cool pan. To serve a successful stovetop ...

A Roman cookbook from the 4th century BC describes frying fish (like red mullet) in oil, as well as chunks of meat. Professor John Wilkins explains how the writer quite explicitly directs the ...

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 till golden brown and crisp on the outside and cooked through on the inside. 7. To ...