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 ...

Enjoy classic British fish and chips, completely gluten-free, with a simple swap of all-purpose flour for a gluten-free ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

Dredge the fillets in dry flour after you’ve dipped them in the recipe’s batter to give the fish a slightly drier exterior ...

But when I'm cooking for myself or someone special, I like to take the classic, beer-battered fish up a notch with simple but great ingredients and a garnish fit for royalty. Recently, when I spent a ...

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 ...

This gluten-free batter is made with sparkling water, tempura style, and is a crispy delight. Pan-frying instead of deep-frying reduces the calorie count too. Each serving provides 568 kcal, 41g ...