Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet ...

The most delicious, easy, and simple recipe for cod – pan-fried with ... Cook the cod fillets in batches if necessary to ...

Stir the flour and salt together in a bowl. Add the fish fillets and turn to coat well. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Add the fish and cook for ...

Carefully turn the sea bass fillets over and cook for a further two minutes. Add the Little Gem leaves to the fish and cook until wilted slightly, then remove from the pan and drain on kitchen paper.

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 pan, allow to melt, then add the fish.

Rub the kahawai with the dry brine — ½ tsp salt and 1 tsp sugar per fillet. Cover and refrigerate the fish for a few hours ... Heat shallot oil in a pan and fry the fillets, skin side down ...