6. Heat up the oil in a wok until really hot but not smoking. Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside. 7. To ...
4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...
This is one of my favourite ways of cooking fish at home and we eat it regularly at Vinnies for our staff meal because it’s so tasty and quick to prepare. The fillets are in a sort of protective ...