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tipstools videos 2008 04 poaching a whole fish
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
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Throw everything in the skillet, bring it to a simmer, and dinner is done.
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These never-fail fish recipes are easy to prepare on a Tuesday—and tasty enough to serve to guests.
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
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This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.
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Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.
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Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
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Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
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Shake up your seafood routine.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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Just about the most approachable at-home fish cooking method there is.
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