Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.
In the fourth installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will help you make the most flawless fish. By The New York Times Sohla El-Waylly wants you to become an ...
Light, delicate, and packed with umami—Chef Billy Parisi shows how to make steamed fish the authentic Chinese way. Fresh herbs and savory sauce take it over the top. Dramatic arrest after three months ...
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