Adding too many fish fillets to the oil means the temperature will drop significantly and take longer to get back to that ideal frying temperature. As a result, the fish's exterior won't crisp ...

To find out how to nail tuna steaks every time, Food Republic asked Robert DiGregorio, director of seafood quality at Fulton ...

What kind of fat should you choose, and which should you avoid using in the pan? ...

From fried chicken to fried fish to fried ... best for high-temperature cooking like frying, says Elizabeth Shaw, RDN, ...

Luckily, there’s an easy trick that makes shallow frying not only safer, but makes your food turn out even better too. It ...