The secret to achieving an airy crust in your fish batter, with just the right amount of crunch, is to make the batter using ...

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 ...

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 ...

This recipe was taught to me by Jimmy Gerard, who used to have a fish shop in Ponsonby called Jimmy the Fish. He explained adding water to the batter makes it lighter and less porous, so it doesn ...