Crispy, sweet, salty, and snackable, fried calamari is a go-to appetizer for good reason, but have you ever thought to eat ...

You can add a quick-cooking alcohol to batter, as in golden beer-battered fish and chips. Or, go the twice-fried method, such as in Korean fried chicken. And then there's chicken fried steak, the ...

You can use any white fish such as monkfish, hake, turbot or cod and also salmon - steaks or thick fillets. The mingled flavours of ginger, saffron, orange and lemon peels, honey and chilli make ...

Choosing well-priced seasonal peppers and cheaper cuts of fish make this an economical meal. Try serving it with fried up leftover potatoes.