Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter ...

Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and ...

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I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Using a pastry brush dipped in flour, lightly dust the fish fillets all over with the extra flour. Dip a fillet into the batter, allowing excess to drip off, then lower the fillet into the hot oil.

This is an easy dish that can be prepared in 30 minutes or less. Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried.

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 ...

but you could use other types of white fish fillet. I do recommend a firm fish because the batter is a little heavy, and it ...

Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off. Fry fish in batches until golden ...