1. Marinate the fish fillets with salt, pepper, garlic ginger mince, and lemon juice. Set aside for about 10 minutes to infuse the flavours. 2. In a non-stick pan over medium heat, add the ghee and ...

Cook’s notes: Panko is Japanese dry bread crumbs. It’s sold at Asian markets and many supermarkets. The fish gets a crisper coating when you use panko, but if you can’t find it, use another type of ...

Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...

For this simple recipe, all you need is some fish fillets that are readily available at major supermarkets (for frozen fish) or at City Market or local market (for fresh fish). You can also ask your ...