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[quote=Anonymous]One thing - make sure you're getting good fish.  It should be really fresh (a "fresh" label at the store only means that it hasn't been frozen, it doesn't tell you how long it's been there), or buy frozen and thaw it yourself.  If it smells or tastes fishy, it's not good.

As others stated, the mild white fishes are easiest for starting: halibut, cod, tilapia, etc.

Dredge in flour, dip in a scrambled egg, then coat with panko or other breadcrumbs.  Heat a bit of oil in a skillet, and pan-fry until golden brown and cooked through, flipping once. Squeeze a lemon slice just before serving.  You can use a tarter sauce for dipping if you like.

Coat a glass baking dish with a thin layer of olive oil.  Add the fish, turning to coat with the oil.  Sprinkle with salt, pepper, lemon juice, and any herbs (I like tarragon, parsley, or chives).  Bake at 375 until cooked - the time will vary according to the thickness of the fillets.  I also do a version of this with a mixture of apricot jam and cider vinegar coating the fish.

Find a good recipe for crab cakes, but substitute your white fish for the crab. I like the recipe from The Joy of Cooking, but I add a sprinkle of Old Bay Seasoning.

I also love a good beer-batter deep fry, but it kinda defeats the purpose of eating fish for health reasons ;).[/quote]

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