Long John Silver’s batter is the stuff of legend, coating pieces of fresh fish in a layer of golden, crispy goodness t ...

And while you may be used to snagging fish and chips at your favorite joint in town, it's exceptionally easy to make beer-battered fish right in your own kitchen. Do You have to Use Beer in ...

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 ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

This recipe is courtesy of the Grand Central Oyster ... covering all sides of fish Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.

Add the yoghurt and 5 tablespoons water and mix well 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, then turn and ...

This recipe was taught to me by Jimmy Gerard, who used to have a fish shop in Ponsonby called Jimmy the Fish. He explained adding water to the batter makes it lighter and less porous, so it doesn ...

delicious fish made with a gin and tonic crust - served up with homemade tartare sauce in newspaper with a slice of lemon. To make the batter, mix the yeast, salt and sugar in a bowl until well ...

All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour make for much crispier results.