Release fish, and fry, turning occasionally with tongs, until crispy and golden brown and internal temperature of fish reaches 140°F, about 3 minutes. Remove from oil, and place on a paper towel ...

The secret to achieving an airy crust in your fish batter, with just the right amount of crunch, is to make the batter using a bubbly carbonated drink.

For your next batch of fried fish batter, be sure to seriously consider using soda water; it can elevate the end result to a new delicious level.

Good Friday always marks the last day to take in a fish fry during Lent. As a result, folks turn out in healthy numbers for one last taste.That is the case for Community Kitchen in Pittsburgh's ...