Dip each fish slice in this coconut batter and fry until golden brown for a delicious ... Fry until crispy, ensuring that you ...

Take pan off the fire and add milk ... When oil is ready, dip the fish into the batter, shake off the excess and fry to a very light golden on both sides. Place it on an absorbent paper to drain off ...

While it’s always fun to head to your local hot spot for a fish fry, why not batter up and make it yourself? Before you dive ...

It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted ... in a low oven while the chips are fried at 190C for a further 4-5 ...

in a light breading (or batter) and house-made corn sauce. Buy whatever mild white-fleshed fish is freshest in the market. You can either fry and serve the fillets whole (which seems more formal ...

Also keep a close eye on the heat of the frying pan. It needs to be hot when the fish goes in, but not too hot or the butter will burn. Put a little of the butter in to test the heat — if the ...

Heat the oil in a small pan and add the fennel ... to make a thick batter. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn ...

Feel free to change the ingredients as you like: use fish fillets ... start frying the ingredients. Holding the shrimp by the tails, dip them into the batter before placing them in the oil.

Tender fish, shattery batter, soft buns ... Toast the buns, cut side only, on a grill or frying pan and brush the toasted side with a little melted butter. Place a spoonful of tartare sauce ...