But my main reason to making it at home over ordering takeout is the consistent texture. When you make it at home, the batter stays crispy because you don't overcook it. More often than not, my ...
Tender fish, shattery batter, soft buns, and don’t forget the tartare sauce. Here’s Adam Liaw’s masterclass on how to make the much-loved Aussie classic. A good fish burger should be a ...