Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!

If it ain’t broke, don’t fix it. The saying applies to a lot of things, but it’s especially true when talking about how to cook catfish, specifically Southern catfish cooking. I’m not suggesting that ...

In the fourth installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will help you make the most flawless fish. By The New York Times Sohla El-Waylly wants you to become an ...

In this pan-roasted salmon recipe, salmon fillets are seared skin side down until crisp and finished in the oven for flaky, ...

Don’t let their elegant fancy-restaurant flavors fool you. Pan sauces can spell survival for time-challenged cooks. They take about 17 minutes, start to finish, and that includes the time it takes to ...

Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...