Just to add weight to the fire....
Which do you prefer - batter or crumb coating on fish?
I'm usually a staunch batter man myself, but have started to develop a slight preference for crumb. Is crumb the healthier option? My first thoughts are that crumb coating probably contains fewer fatty ingredients than batter. Then again, crumbs probably have a larger surface area that absorbs more fat while cooking.
Hmmm, it's a toughie
