Let fish cool slightly, about 5 minutes. Flake fish into large bite-size pieces into a 13- x 9-inch baking dish. Preheat oven to 400°F with rack in top third position. Melt remaining 1/4 cup ...

Roast the fish for 8 minutes per inch thickness until the fish is opaque and flakes easily when pressed with tines of a fork. Let cool slightly, then use a fork to flake the fish off the skin into ...

Korean chile flakes, and turmeric. Just before frying, Evans gently whisked in club soda to achieve a batter just thicker than heavy cream. "You want to be able to see the texture of the fish ...

Set aside. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and ...