Thick fish fillets fry to flaky, tender perfection, while a thin crust of batter gets crispy and golden. Get the recipe for ...

Fish and chips is arguably the most famous British dish in the world — and for good reason. This recipe delivers crispy, ...

Marinate fish, lemon juice and salt for 5 minutes and wash off. 2. From the batter ingredients, mix together the flour, salt and oil. Add the water gradually, mix into a batter and keep aside. 3. Heat ...

For a dish so simple in essence, it’s surprisingly easy to get wrong - especially the batter. But the secret to perfect fish and chips lies not in fancy tricks, but in understanding how batter ...

Coat fish fillets in batter and fry quickly, turning them so they colour and cook evenly. Drain on paper towels and sprinkle with flaky sea salt while hot. These can be as simple as cutting floury ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.