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 ...

It’ll be hard not to eat them for every meal.

There's nothing worse than biting into a lukewarm, slightly soggy Filet-O-Fish when you were craving that crispy, hot seafood ...