Cold oil, dripping-wet fillets and heavy batter ruin more home-fried fish than bad recipes do. Here are the usual mistakes, why they happen, and the quick fixes that make fish crisp.
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A crisp gluten-free batter that actually holds, plus the questions to ask at the counter so your takeaway order stays safe.
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A practical beginner's guide to air fryer fish and chips, covering battered and breaded fish, homemade and frozen chips, and the small habits that keep everything crisp.
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A practical guide to crisp beer-battered fish and chips at home: a cold, lightly mixed batter, oil kept at the right temperature, and chips fried twice for a fluffy centre.
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