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 ...

If you love juicy, crispy fried fish, you can make it even crispier with one simple condiment that you probably already have ...

You will add the cold, liquid ingredients right before frying so the batter stays optimally ... Repeat so you have 3-4 fish ...

A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil for a minute or two on each side. 3. In a heavy bottomed pan add 1/2 liter ...

Lift out of the pan and leave to cool slightly on greaseproof paper. Increase the heat of the fryer to 180C/350F. Season the fish and dust lightly with flour; this enables the batter to stick to ...