Common Fish and Chips Mistakes: Overbattering, Undercooking, and Soggy Fish
Why home-fried fish turns out greasy, pale or soggy — and the simple fixes for batter, oil temperature and draining that get you a crisp, cooked-through result.
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Why home-fried fish turns out greasy, pale or soggy — and the simple fixes for batter, oil temperature and draining that get you a crisp, cooked-through result.
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Cod gives you soft, big-flaked, buttery flesh; haddock is firmer, sweeter and holds together better. Here's how flavour, texture, price and sourcing should shape your order.
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Cold batter, dry fish and oil at the right temperature are what separate a crisp shell from a soggy one. Here is how first-time fryers get all three right.
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