If you're after crispy, flaky fish, then flounder is the best pick for the job. The thin, lightweight filet is perfect when fried, yielding a delicate interior with a crunchy coating. Although there ...
You'll want to thoroughly press the coating into your filets and shake them to allow any excess breadcrumbs to fall off. Oven-fried fish tastes best right when it comes out, but if you do need to keep ...
In a large bowl, combine the drained canned fish, mashed potato (if using), breadcrumbs, chopped onion, minced garlic, beaten egg, mayonnaise, mustard, parsley, salt, and pepper. Mix well until all ...