Made this last night. A change from the usual baking and worth it.

An extremely delicious crunchy fish recipe I hope you give it a go.

Here are my secrets for the perfect batter! Make it and you’ll remember me! 🙃 I’ve tried many methods, and this one is the most effective—the batter doesn’t fall apart or stick to the pan! It’s a simple method with a few key tips! 🤫✅ Tip #1: The batter should be ice-cold, made with ice water! It’s best to prepare it ahead of time and put it straight in the fridge. You can also use ice-cold beer instead of water!✅ Tip #2: Don’t skip dredging the fish in flour and cornstarch! This step draws out excess moisture from the fish, prevents it from bursting in the pan, and helps the batter stick better.✅ Tip #3: The oil needs to be at the right temperature. An easy test: take a wooden skewer (like for sushi or kebabs), wet the tip, dry it, and place it in the hot oil. The burner should be on medium-high heat. If you see moderate bubbles, the oil is ready. If there are too many bubbles, the oil is too hot!✅ Tip #4: Don’t fry too many fillets at once, or the oil will cool down and the fish won’t cook properly.👩🏻‍🍳 Good luck and enjoy! 😉

This fry is loved by one and all in family, easy to make, tasty and crunchy

Would you believe that flounder were considered garbage fish once upon a time? Some people still think they are, but personally, I find them to be delicious. Frying them in a cornmeal batter only adds to the satisfaction.

As usual at home, I end up cooking with leftovers. This time, I had some leftover fried Padrón peppers from dinner—those little green peppers that are usually mild. I thought to combine them with a pack of frozen, desalted cod that had been sitting in the freezer. I also had some egg-free coating flour (though I usually prefer the traditional method), and decided to add some dried garlic and parsley to the batter, using beer instead of water to mix the flour.Published in Cookpad Magazine.

For Buñuelo Challenge Day, I wanted to make my healthy version of cod fritters. They turned out super tasty, and even though they're not fried, we loved them!

Fish and Chips is the English name for fried fish with French fries in the United Kingdom, and today we'll see how to make it.This recipe is also great for kids who are picky about eating fish, since the batter turns out super crispy and no one can resist it.Serve it with British-style fries and dip it in ketchup or mayonnaise.

Published in Cookpad's 'Summer Recipes'. Easy pan-fried crispy flounder.The origin of this recipeA method to pan-fry without making it soggy.