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 ...

The frying batter should be no thicker than a thin pancake batter, so add more flour or carbonated liquid if needed. Flour the fish before dunking it into the batter to help the all-important ...

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

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

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 ...

Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot ...

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 ...