Groupers are large-mouth and stout-bodied fish. Their size varies considerably, but groupers tend to be very large. Unlike most fish, grouper are typically sold live in fresh fish markets. Grouper is a mild fish that is a good source of protein, vitamin B6, vitamin B12, phosphorus, potassium and selenium. Grouper is also very high in cholesterol.
You can separate fresh fish into a few different shapes before frying and eating the tasty, crunchy meat. Splitting a fish into small pieces helps it cook faster, but frying whole or halved fish instead can keep the interior me...
Preparing tempura batter is simple, especially with a mix. Tempura usually contains some combination of flour, spices, baking powder, soda and cornstarch. Frying tempura fish is done at a fairly high temperature and fish cooks ...
Pollock belongs to the same family of fish as the better known haddock and cod. Despite not being a common fish in American restaurants, pollock offers firm white flesh similar to cod and usually for much less money. Preparing ...
One of the common uses of Crisco is in making crispy fried foods, such as fish. If you find yourself short on Crisco, and are unable to get to the store for more, you may be tempted to mix it with liquid vegetable oil to fry yo...
Entire eggs are often used for this, but some home cooks may choose to omit egg whites for taste or textural reasons. A simple homemade breading using egg yolks and a handful of other common, inexpensive ingredients can be used...
A plate of fried bluefish conjures up images of a traditional "fish fry" in the deep South. Although bluefish is a healthy meal, traditional methods of frying bluefish that utilize lard and other deep frying techniques can add ...
The fish fry is a Southern tradition, but churches all over the country, especially Catholic churches, hold Friday or Sunday fish fries as large social events. Civic organizations hold annual fish fries, and some groups use the...
For some, fried fish is a reminder of summer. Yet, no matter what the season, fried fish is a Southern-inspired dish that combines fish with the sinfulness of frying. While you may enjoy fried fish at a restaurant, cooking it a...
A saltwater fish, the croaker is small, typically no longer than 1 ½ feet and less than 2 lbs. in weight. This bottom feeder can be found in coastal waters in spring, making it a popular catch for anglers of all skill le...
Pan-frying is a traditional method of preparing fish fillets for a crispy finish. The breading or batter used to coat the fish affect the flavor and the crispiness of the cooked fish. When the breading hits the hot oil, it cook...
Drying fish removes the moisture, effectively dehydrating the flesh. This method is popular in Thailand and other Asian fishing communities where humidity is high and fresh fish would otherwise spoil quickly if not dehydrated. ...
Fried and breaded fish has a delectable, crunchy exterior encasing moist and flavorful meat. While frying foods inherently adds calories, a heavy breading will rack up the fat content and drown out the fish's flavor. A light br...
It is salty like soy sauce, but has a more complex flavor. Stir fries with fish sauce should be seasoned with herbs and flavorings characteristic of Southeast Asian cuisine, such as Thai basil, cilantro and lime. They should al...
Pan frying is a quick and fuss-free way to cook fresh fish. Catfish, cod, tilapia, whiting and other firm-fleshed white fish turn out deliciously crunchy on the outside, hot and tender on the inside, but almost any fillet will ...
Americans don't get nearly enough omega-3 fatty acids or fish in their diet. We do love our fried foods, though, so when we do eat fish, chances are it has been fried. If you're going to fry your fish, canola is one of the bett...
Frying fish can be hard on your health, especially since many of the oils that are used to fry these fish are bad for your heart and cholesterol. In particular, people with high cholesterol may have to lower the amount of oil t...
