which is fried. This method works well for any fish, not just the traditional carp. A chef friend shared with me his secret addition to the breading. While frying fish may seem simple, it requires ...

Because of the density and thickness of these types of fish, when breaded and deep-fried they tend not to cook in the center.

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 ...

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 ...

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 ...