One, choose a brand from this gluten ... add the add gluten-free beer or soda and egg to the fish batter. Whisk to combine.

Let the fish enjoy a nice cold one! The introduction of ice-cold batter to super hot cooking ... hold the tip of each piece of fish in the oil for a few seconds before dropping it 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 ...

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't soak up as much fat when cooked. The result ...

3. Dip the fish fingers for half an hour, keep aside. You should be able to see the fish through the batter. 4. Heat oil and dip fish fingers into the batter then drop one at a time into hot oil , ...

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 ...