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  2. Buttermilk-Battered Pan-Fried Fish Fillets - AOL

    www.aol.com/buttermilk-battered-pan-fried-fish...

    Image credit: Robert S. Cooper/A Real Southern Cook Buttermilk-Battered Fish 1 quart buttermilk 1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving ...

  3. Pan-Fried Fish with Creamy Lemon Sauce for Two Recipe - AOL

    www.aol.com/food/recipes/pan-fried-fish-creamy...

    ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish.

  4. Pan frying - Wikipedia

    en.wikipedia.org/wiki/Pan_frying

    Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.

  5. Meunière sauce - Wikipedia

    en.wikipedia.org/wiki/Meunière_sauce

    One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is used—up to perhaps 2 cm deep.

  6. Simple Black Bass with Kale and Kalamata Olives Recipe - AOL

    firefox-startpage.aol.com/food/recipes/simple...

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  7. Frying - Wikipedia

    en.wikipedia.org/wiki/Frying

    Fried plantain. Frying is the cooking of food in oil or another fat. [a] [1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". [2] A large variety of foods may be fried.

  8. Asian Bass in a Bag Recipe - AOL

    homepage.aol.com/food/recipes/asian-bass-bag

    4 (6 ounces each) fillets of sea bass, scaled and pin-boned; 1 tsp fresh grated ginger; 1 / 2 tsp grated garlic; 1 medium-heat red chili, seeded and sliced; 4 scallion, thinly sliced on the diagonal; 14 oz canned lima beans, drained and rinsed; 1 1 / 2 tbsp low-sodium soy sauce; 2 tbsp sake, mirin, or dry sherry; 8 cherry tomato, halved

  9. Steamed Wild Striped Bass with Ginger and Scallions

    www.aol.com/food/recipes/steamed-wild-striped...

    In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes.

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