Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.

Whether you're making a whole fish, like a branzino, or pan-frying some pieces, that crackly, crispy skin is one of the ultimate joys. To find out how to get yours perfect every time, Food Republic ...

Got your campsite reservations at Doheny, Dockweiler or Leo Carillo? Or, since trout season is here, maybe you’ve snagged a lakeside spot in the eastern Sierra? Prime tent or RV spots may be harder to ...

It’s spring, and you know what that means: It’s trout fishing season. Thousands of anglers will be seeking the best fishing spots in streams and lakes in their areas. The ones who get lucky and land a ...

His Restaurants: Wallsé, Café Sabarsky, Blaue Gans and Upholstery Store: Food and Wine; all in New York City. What he is known for: Bringing equal parts indulgence and Viennese refinement to New York ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

There is a full line-up of trout fishing opportunities getting underway or already in progress, and in this week’s seafood recipe of the week, executive chef and general manager Megan Coombes of ...

Place rice flour in a medium bowl and season with salt and pepper. In another bowl, mix eggs and milk and season with salt and pepper. Open up and cut the trout diagonally into two filets. Season both ...

2 lemons, cut into 1/8-inch-thick slices 2 tablespoons capers, divided Prepare coals in a fire pit or grill. Meanwhile, in a shallow baking pan, mix flour and cornmeal with 1/2 teaspoon salt and 1/4 ...