chile powder and olive oil — rub it with oil and season it before roasting and broiling the fish. Serve with pan juices, crispy skin, and olive oil in an hour and a half. This recipe from James ...
Tender fish, shattery batter ... I don’t add it to my recipe as I think additional starch can give the batter a slightly gummy texture if it isn’t cooked out well enough.
The subtle sweet flavor of the bao compliments the savory flavor of the fried fish, and the slaw adds an unconventional texture to this overflowing snack. The mix of textures, flavors and cuisines ...