FRYING FISH

one of the most popular ways of cooking fish in the UK

Most fish can be deep fried in batter and there are probably a thousand recipes for batter some more succesful than others.

Whole fish and fillets can be shallow fried in butter or olive oil or a combination. Coat with seasoned flour before frying.

Haddock is one of the main fish that is deep fried commercially in the UK but it is relatively easy to succesfully do this at home. See “batter secrets” on the recipe site https://lincspf.store

Dover Sole can be shallow fried whole in generous amounts of butter and/or olive oil. Filleted/portioned  when cooked.

Lemon Sole Fillets can be cooked similair to Dover’s but are more readily available and easier to portion.

Tuna Steaks are easily fried but with very little oil. They should not be overcooked and generaly are served almost raw in the middle.

Always remove fish from the fridge 30 mins before cooking and always seal, turn and then season when shallow frying.