Not all fish are created equal when it comes to frying. Some are simply better because they have the right oil content, texture, and flavors that complement crispy coatings or golden crusts.

Add the flour to a bowl, season with salt and pepper, and toss the fish in it to coat all sides. Shake off the excess. Heat a frying pan over a medium-high heat and, when hot, add the olive oil.

Also keep a close eye on the heat of the frying pan. It needs to be hot when the fish goes in, but not too hot or the butter will burn. Put a little of the butter in to test the heat — if the ...

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 ...

If you pour the identical amount of simmering sauce into a frying pan with the same diameter as the pot, the convection flow weakens due to its different shape. Cooking the fish in a pan ...

James is back with two delicious dishes to kick start the new year. First up is a fresh seasonal pan-fried fish with a classic grenobloise French sauce which takes just minutes to make.