With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon. Heat oil in a deep fryer or in a deep-sided sauté pan to 350 degrees. Dredge fish in ...
Tender fish, shattery batter, soft buns, and don’t forget the tartare sauce. Here’s Adam Liaw’s masterclass on how to make the much-loved Aussie classic. A good fish burger should be a ...