This fish fry recipe uses club soda, rice flour, and tapioca flour for maximum crunch up to an hour after cooking the fish.

Invented in 1962, the Filet-O-Fish was the first non-burger sandwich to be added to the McDonald’s menu. It was developed in ...

Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by ...

1. In a heavy-bottomed soup pot, sauté onion in olive oil for 3-5 minutes over medium heat. 2. To the soup pot, add stock, ...

Marinate fish, lemon juice and salt for 5 minutes and wash off. 2. From the batter ingredients, mix together the flour, salt and oil. Add the water gradually, mix into a batter and keep aside. 3. Heat ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Pan-fry the fish: Heat oil in a frying pan over medium heat (about 2-3 tablespoons, enough to coat the bottom of the pan). Once hot, gently add the fillets and cook for 3-4 minutes on each side, or ...

Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ugali.

Lightly steaming the fish allows all the flavours to shine in this easy Chinese fried rice recipe. Each serving provides 253kcal, 25g protein, 2g carbohydrate (of which 1.5g sugars), 16g fat (of ...