Pat Dry: Before cooking, pat the cod fillets dry with paper towels to remove excess moisture. This helps ensure a crispy ...

Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown. Turn over on to the skin side, add cream and freshly chopped ...

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

For the cod cheeks, blend the bread to crumbs in ... Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a ...

These crispy cod goujons ... Cut your fish fillets in half lengthways and then dust with the seasoned flour, dip in the egg and then coat with the breadcrumbs. 3) Take a large deep frying pan ...