Step into a slower rhythm with us in the village, where we cook a golden, crispy fried fish over an open flame. Using only ...

Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside. 7. To check for doneness, pull the flesh away from the bone gently, ...

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 ...

You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to ...

The recipe, by Delish.com has a four-and-a-half star rating and promises a lighter take on fried fish. People who have tried it absolutely love it, with one person writing “This was absolutely ...

In the ginger-infused oil, fry the pomfret for about four to five minutes on each side until crispy. It’s economical and ...

This is because the flavour stays in the fish and the flesh won’t be overcooked. Deep-frying helps avoid overcooking because it is fast, locking in all the moisture and keeping the flesh soft.

To make the pan-fried hake, use kitchen towel to pat the hake fillet fully dry and lightly slash the skin 3–4 times about 3mm/⅛in deep with a sharp knife. Lay the fish on a plate and sprinkle ...

To make this dish a little indulgent I serve it with my favourite simple sauce (see recipe below). Be careful with the cooking time — it will vary depending on how thick the fish fillets are ...