Adapted from “Fish Forever,” by Paul Johnson. Serves 4. Ingredients 1 large egg 2 tablespoons milk 2 cups fresh bread crumbs Four 5-ounce flounder fillets Seasoned flour: 1/4 cup all-purpose flour ...

Floundering on the internets for new ways to prepare this delicate white-fleshed flatfish? There's a better way. Here are our ten go-to methods for getting flounder on the table, ranging from simple ...

Frying fish can be intimidating, from concerns about lingering smells to achieving the perfect crispy coating. This guide will provide step-by-step instructions for the crispiest results that rival ...

Until the culinary revolution began in the 1970s, there were two types of fine-dining restaurants in San Francisco. One served a kind of cuisine called Continental. Vaguely European and intentionally ...

In a frying pan, pour cooking oil and heat up. Mix crackers and bread crumbs together and coat fillets with mixture. Fry fillets in oil until golden brown. Drain on paper towels. In a sauce pan, add ...

HOW TO: Season fish with salt and pepper to taste. Combine vinegar and 1 tablespoon mustard, brush some on fish and reserve remaining. Heat 2 tablespoons olive oil in a medium skillet over medium-high ...

One of the great and yet under-appreciated delicacies of the Carolina and Georgia seacoast is a flatfish appropriately called flounder. If you've ever seen one of these fish fluttering sideways along ...