Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heav
Bill sometimes goes fishing with his cousins in Montauk, and they’re often out there to catch striped bass and fluke. These are delicate, flaky, and mild-tasting fish that are great forCantonese steaming preparations. They are delicious! However, if they catch an oily fish like bluefish that...
Most Chinese fish recipes call for whole fish, and some of the more popular fish we use when cooking Chinese dishes includered snapper,rock rish,pomfret,flounder/sole,sea bass/striped bass,tilapia, andcod. If you are using cod, we usually use cod fillets/steaks only and not the whole fish...