Look for sole and flounder either whole or filleted and skinned. The fish should smell sweet and of the sea, and the flesh should be pearly. Appreciated for their tender, flaky, mild-tasting flesh, sole and flounder do well when quickly pan-sauteed, baked, poached, or fried. The following recipes include classic pairings and preparations for the delicate fish.
To saute fish, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat. This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Cook the fish at the last minute; serve it with steamed new potatoes and sauteed spinach.
Good old fish and chips may just well be the ultimate in seafood comfort food, but the fishy fried possibilities don't end there. We cast our net wide to haul in a wide catch of fried seafood recipes that run the gamut from mellow Japanese tempura to fish tacos that pack plenty of heat. Whatever your coating of your choice -- breadcrumbs, cornmeal, sesame seeds, shredded coconut, or batter -- these 18 fried-fish recipes will have you covered.