Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...

For seafood lovers, a perfectly cooked piece of fish is the pinnacle of culinary bliss, but there are also certain aspects of a restaurant dish that seem intimidating to pull off in the home kitchen.

Whether you're making a whole fish, like a branzino, or pan-frying some pieces, that crackly, crispy skin is one of the ultimate joys. To find out how to get yours perfect every time, Food Republic ...

From choosing the right pan and making sure it's good and hot to selecting the right cooking oil, there are several things to keep in mind when pan-frying fish, especially if you want a crispy skin ...

*Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet like cod, snapper, or salmon. Pat the fish dry to remove excess moisture—this ...

Most often sold skin-on, the fish has a high skin-to-flesh ratio. Even if you don’t care for the skin, cooking with it on intensifies the flavor and helps keep the fillet tasty and juicy. If you favor ...

Those homey dishes remind us of being in Mom’s cozy kitchen. The editors of Better Homes and Gardens have taken all of those recipes and put them together in one volume, “365 Comfort Foods” ($19.99, ...

You can’t throw a rock without hitting a fish fry this time of year. And while I’m not complaining — I love a plate of battered fish, fried to golden perfection, as much as the next Minnesotan — my ...