Take pan off the fire and add milk ... When oil is ready, dip the fish into the batter, shake off the excess and fry to a very light golden on both sides. Place it on an absorbent paper to drain off ...

Fish can be served in numerous ways, but one of the tastiest is fried. Use this simple trick to prevent your fish from ...

You will add the cold, liquid ingredients right before frying so the batter stays optimally ... Repeat so you have 3-4 fish ...

But it’s also a great spot to visit for an excellent fish fry. Options include the guest's choice of beer-battered cod; battered or pan-fried lake perch; beer battered, pan-fried or blackened ...

Also keep a close eye on the heat of the frying pan. It needs to be hot when the fish goes in, but not too hot or the butter will burn. Put a little of the butter in to test the heat — if the ...

A lot of people tell me that they don’t like to eat fish. That fits perfectly with the very popular concept known as “catch and release.” I release almost everything I catch. Although I ...

Heat the oil in a small pan and add the fennel ... 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 ...