21.   Here the fish fillets are breaded with crumbs and fried to a golden crunch over high heat.

22.   I season it with five-spice powder and paprika, and use it as a coating for small fish fillets.

23.   It is excellent for dredging fish fillets for sauteeing and calamari for frying.

24.   Just make sure, no matter how much liquid you have or how large your pot is, that the fish fillets are fully immersed in the poaching liquid.

25.   Lay out the fish fillets and pour the sauce over all.

26.   Lightly coat fish fillets with flour and seson with sea salt and pepper.

27.   OK, heat the butter and teriyaki sauce in an oven dish just large enough to hold the fish fillets.

28.   Place a fish fillet on each piece of foil.

29.   Place a fish fillet on each pile of vegetables.

30.   Place a fish fillet on top of salad at a slight angle on each, and brush with a little remaining oil.