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 ...

1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving pieces 1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets ...

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 ...

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 ...

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 ...

Master chef Peter Chang, who just opened his sixth restaurant in Arlington, Va., can prepare this dish in a matter of minutes, deep-frying and stir-frying simultaneously. The rest of us can follow the ...