Take off the heat and keep aside. 4. Wash and wipe the fish dry. Dust lightly with flour, patting off any excess flour. 5. Heat oil for frying, and while it is heating, whip egg-white stiff and fold ...

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

When making a gluten-free fried fish recipe, some ingredient ... right before frying so the batter stays optimally cold. Pour ...

Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer ... 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 ...

Dip the fish in the garlic mayo and then in the cornflakes. Heat the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through, this should take 2-3 minutes (CAUTION ...

I used snapper, but any firm white fish ... batter. Place beer and water in a large mixing bowl. Add flour and whisk well until smooth. Pour the oil into a medium sized, deep-sided frying pan ...