Join Jet Tila for this class on how to make perfect pub-style fish and chips at home. He precooks the chips in boiling water, then holds the fried chips in a warm oven while the fish fries, ensuring that both get to the table piping hot and delicious.
Pipiánes are one of the master sauces in Mexican cuisine. Unlike moles, they are seed- and nut- forward but still flavored with toasted, dried chiles. I use freshly roasted pumpkin purée to create a seasonal sauce for pan-fried fish, tofu or vegetables.
In the latest addition of "Alton Brown Cooks Live" class on Food Network Kitchen, the chef breaks down his quirky cooking methods when stuffing a fish, using only pantry items as he's tied to his wife, Elizabeth.