There’s nothing quite like a perfectly fried piece of fish—crispy on the outside, tender and flaky on the inside. But not every fish holds up well to hot oil. Some varieties fall apart easily, while ...

Fried fish is a classic comfort food that can be found worldwide, from bustling markets in Asia to taco stands in Mexico and ...

This week's recipe has it all - crunchy, salty, crumbed fish; a smooth, tangy salad; and a zingy lime mayonnaise. The versatility of haddock, whether smoked or not, means it can be cooked in various ...

These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering.

The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

This will seem like a lot of oil, but it is essential to give the frittata flavour. Heat the oil in a wide, ovenproof frying pan over a medium heat. Add the onions and a pinch of salt, turn the heat ...

Place the haddock fillets in a frying pan; add a knob of the butter, some black pepper and the milk. Bring to the boil, place a lid on the pan and gently simmer for around 8-10 minutes, or until the ...

A GREAT way to jazz up a fish dish. You can use leftover boiled new potatoes and cabbage or spinach to make it easier. If you want to add further ingredients, try a poached egg on top. Serves 1.

This is a great technique for cooking fillets of fish which are not particularly thick and which don't stand up so well to pan frying or grilling – so haddock is perfect here. I serve the fish and ...

Ingredients Olive oil 500g spaghetti 300g smoked haddock, skinned and cut into 1in chunks 100g pancetta, diced Half a Savoy cabbage, shredded 150g frozen peas 100g Parmesan, grated 3 free-range eggs 2 ...