When making a gluten-free fried fish recipe, some ingredient ... right before frying so the batter stays optimally cold. Pour the oil in a large, heavy-bottomed deep skillet.

Have you ever heard of the Scottish custom of deep-frying ones pizza? It is quite the dish, and one you won't want to miss ...

Fish is delicate. It cooks quickly and flakes easily, so when you're frying up a fish fillet, the batter makes all the difference. If it's too heavy, it will overtake the fish, but you want it ...

Whether served on a bun or plated with fries for a classic fish and chips combo, fried fish is a crave-worthy indulgence. When it's done right, the crunchy coating helps lock in moisture, keeping the ...

Classic blondies get a boost with brown butter, which takes only a few extra minutes, and imparts a deep butterscotch flavor ... Transfer the batter to the baking pan and smooth the top.

The sausages, wrapped in bacon, coated in batter and deep fried have never gone out of fashion but owner Antonio Tsiolas is always on the look-out for something new. Another festive special is ...

then put the marinade into the cuts you made in the fish. Put some oil in a frying pan and heat it up. When the oil is hot, add the fish and fry. When one side is cooked, gently flip the fish over ...

Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. To make the batter, break the egg into a medium ...

Somehow straddling the balance between deep-fried indulgence and feel-good fare, fish and chips is a year-round favourite in Sydney/Eora—whether you take 'em battered, grilled or crumbed ... Famous ...