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 ...

All you need is fish, perhaps some batter or breading, and some oil to fry the ... the fish you choose can also depend on whether you're planning on deep-frying, pan-frying, or air-frying your fish.

Editor’s Tip: A Dutch oven is the best pan for deep-frying on the stovetop ... Really, it’s best to batter and fry the fish ...

The pursuit of perfectly fried fish hinges on a critical ... high-heat frying that ensures a crispy, golden batter without the risk of burning. Oils like extra virgin olive oil, with their ...

The chef has shared his secret for the perfect fish and chips in quick time, and it doesn't require a deep pan.

Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot ...

Lift out of the pan and leave to cool slightly on greaseproof paper. Increase the heat of the fryer to 180C/350F. Season the fish and dust lightly with flour; this enables the batter to stick to ...