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Air fryers are actually great for cooking fish, so don't be worried about throwing a fillet or two in your air fryer anytime you crave fish for lunch or dinner (or breakfast, but hey, who's...
There are fast-food fish sandwiches out there, and we tried them — and found the best ones.
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen , a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio , [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day .
Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter , egg and breadcrumbs, flour , or herbs and spices before being fried and served, often with a slice of lemon .
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.
Pollock or pollack (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. Pollachius pollachius is referred to as "pollock" in North America , Ireland and the United Kingdom , while Pollachius virens is usually known as saithe or coley in Great Britain and ...
Saira is the fish's local name in the Kii Peninsula region of Japan. The kanji used in the Japanese name of the fish (秋刀魚) literally translates as "autumn knife fish," as its body shape resembles a katana. Saury is one of the most prominent seasonal foods representing autumn in Japanese cuisine.
The eel is a naturally gelatinous fish, with the cooking process releasing proteins, like collagen, into the liquid, which solidify upon cooling to form a jelly, though gelatin may be added in order to aid this process.
Surströmming ( pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring .