I have memories of my grandmother, her favorite fish, which she dipped in seasoned powder first - they were golden, crispy on the edges, and always had that special victoria Bone-handled fish knife and fork. Pan-fried fish makes a simple but very tempting dinner dish, but you need to follow a few basic rules to get it completely right. First, the fish must be dried thoroughly with kitchen paper, as the flesh of white fish is very delicate and needs some kind of coating - try seasoned white or whole wheat flour, beaten eggs and bread crumbs. There are a few recipes on the website that have flour and peppercorns, and one that uses cornmeal (cornmeal) which gives an extra crispy coating.

Olive oil gives the best crunch. On the other hand, if you want a creamier flavor then use half oil and half butter (butter yourself), butter burns too easily and ruins the flavor. The second rule is you have to get the fat hot enough. There should be enough to cover the pan and give about 3mm of depth - the most crucial thing is that it must be very hot. Watch the oil as it heats up and you'll see a shimmering mist indicating when to add the fish. If in doubt, add a small slice of bread and it should sizzle; if not, then the oil is not hot enough. The idea is to place the fish in hot fat on both sides - it's only when the fat isn't hot enough that fried fish tastes greasy.

Greasy.

Guidelines for shallow frying are as follows:

Whole dover soles, lemon soles or plaice, weighing 10-12 ounces (275-350 grams), 4-6 minutes per side.

Cook the fillets for 2 to 3 minutes on each side.

Fish steaks and fillets weighing 6-7 ounces (175-200 grams) - 5-6 minutes per side.

Skate Wings - 4-5 minutes per side.

Whole herring or mackerel weighing 8-10 ounces (225-275 grams) - 5-6 minutes per side.

Weight 9-10 oz (250-275 g) - 4 minutes per side.

2-3 minutes per side.

Always place fried fish on crumpled silicone paper (baking parchment) or absorbent kitchen paper before serving . I'm afraid I've eliminated fried foods from my cooking menu. I think times have changed and we've all moved on from it and it's also "write your name on it's layer of grease and what it leaves behind is grease on the kitchen walls. Yes, there are frying machines , but they are a hassle to clean and take up too much space. I now prefer to bake the fish in a high temperature oven, which I think can be very successfully fried while still enjoying the local fried fish. And chips, from local fried foods and other fried foods in restaurants, give them trouble to clean the ceilings and walls.