All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour ...

If you want to ensure that the batter on your fried fish is the crispiest it can possibly be, you can ditch the sogginess by using this type of flour.

By the 16th century, the Portuguese were in the habit of eating batter-fried fish and vegetables during the four major fasts of the year, known as the quattuor tempora in Latin.

COAT fish with flour. HEAT dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork.

Fried fish isn't an everyday food, ... 1/2 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon pepper. 2 tablespoons dried Mediterranean herbs (such as oregano, thyme or herbes de Provence) ...

Pour oil to a depth of about 1cm (7/16 in) in a skillet and heat to 170°C (340°F). Coat the fish pieces lightly but evenly with the flour/salt mixture and shake off the excess, then dip them ...

And so, with our fried fish, ... But there's one step we've gotta do first, and that is to season our fish. You noticed I didn't season my flour. You can season your flour.

Get a taste of soul with fried house fish ($6.59 for small), catfish ($7.59 for small) or tilapia ($6.59 for small), and choose two from a host of sides such as hand-cut french fries, mac ’n ...

In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning, Panko breadcrumbs and 3 beaten eggs beaten with 1 tablespoon of water. Dredge fillets into flour, egg and then Panko ...

The other day I looked out the window and the brilliant blue sky nearly took my breath away. For a cubicle serf who spends more time indoors than out, it was quite a sight. Usually, when I do look ...