Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...

We may receive a commission on purchases made from links. It's no secret that tinned fish is having a moment right now, as evidenced by celebrity chef Andrew Zimmern sharing 13 facts he wants us to ...