One particularly notable misunderstanding is the assumption that all fish must be breaded before frying. Do you bread your ...

Moreover, we tend to prioritize promotional prices over product quality when choosing fish. One particularly common blunder ...

Line a large baking tray with greaseproof ... don’t keep mixing it – you want it to be lovely and light. Dip the fish into the batter, coating both sides, making sure that the fish is totally ...

Increase the heat of the fryer to 180C/350F. Season the fish and dust lightly with flour; this enables the batter to stick to the fish. To make the batter, sift the flour and a pinch of salt into ...

A light beer batter and fennel-apple slaw takes these quick and easy fried fish sandwiches to the next level. At his Dublin restaurant Fish Shop, chef Peter Hogan serves a version of this light ...