If any of you have any tasty recipes you wanna share just click submit~ If you are the owner of one of the images and wish to have it removed please message us and we will remove it quickly. Sorry for the inconvenience.
If anything is tagged #recipe, you can click through to the photos link for the recipe. If it is a Flickr image, click through to the Flickr image for a link directly to the recipe.
How to Cook Fish Fillets Perfectly Crispy, Without a Recipe
(BADaily) People avoid cooking fish for lots of reasons, including the irrational fear that it will stink up the house. But the main reason people don’t cook fish is because they don’t know how. There’s something to that. A fillet of fish, unlike a piece of meat, is delicate. But that doesn’t mean it’s not doable.
I used to be a cook in a fancy French restaurant, where I stood elbow-to-elbow with the fish chef, six nights a week. From watching her, I learned how to prepare fish with crisp skin and just-cooked-through flesh—and 15 years later she’s in my head every time I slide a fillet into a skillet. There’s no recipe, of course, but here are the rules:
USE A HOT PAN
Use a heavy-bottomed pan and get it very hot—let it sit over medium-high heat for several minutes before you start cooking. I usually use a black steel pan or my trusty cast iron, depending on the size of the fillets, but a quality stainless steel pan will work, too. A nonstick pan will guarantee that the skin won’t stick, but you’ll never get the skin to brown as well. Almost any fish that’s sold with the skin on suits this technique—try swordfish, salmon, bass, branzino, or red snapper.
