Crunchy, golden-battered fish fillets stacked in a soft bun with tangy slaw and creamy tartar sauce for the perfect seafood ...

The fish fillets should be at least 1.5cm (⅔ in ... Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.

The Fishmonger demonstrates the proper way to fillet a striper for maximum meat yield and how to use a whole striped bass ...

Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in. Set oven at 200 and place 2 slices of whatever bread ...

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. For the fish, turn the oven to the grill setting. Lay the fish fillets on ...

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a ...

FULL OF FLAVOUR An aromatic herb, parsley has a clean and peppery taste with a touch of earthiness, making it a great ...

Suffolk magazine's resident chef Linda Duffin (aka Mrs Portly) is a food writer, recipe developer and cookery school owner based in rural ...