Quote:
Originally Posted by kokopeli
Which do you prefer - batter or crumb coating on fish?
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Batter, but it must be a nice, crunchy, light batter that doesn't need a pneumatic drill to break into it, as I've experienced here recently
. As good fish in batter seems to be very hard to come by here, we've found a little fast food restaurant that serves beautiful crumbed fish pieces and it's perfect every time. It's cheap as well, so that'll do for now.
Quote:
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Originally Posted by selchie
If you really want to avoid the greasies, try poaching or baking the fish.
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I find if I do fish this way, I feel bloated afterwards unless the fish has been accompanied by a lovely, creamy sauce, thereby totally defeating the object. No wonder I'm having stomach problems.
