Revitalising a British classic: A unique take on the perfect battered fish recipe

Dietitians and doctors unanimously believe that we should incorporate fish more regularly into our diets. Guidelines from both the National Institute of Public Health and the European Society of Cardiology suggest that eating fish twice a week promises numerous health benefits, for which our bodies will undoubtedly thank us. Though the healthiest cooking methods for fish are baking or steaming, the temptation of battered fish is sometimes too great to resist.

There are countless recipes for this dish, but the first and most crucial consideration is the choice of fish species. Favorites tend to be cod, pollock, or hake (but remember to avoid tilapia or basa!). The second point to consider is the batter preparation. More commonly, fish is fried in plain flour or a mixture of flour, baking soda, and sparkling water or beer, as seen in traditional "fish and chips". However, I'd like to propose an alternate method that I promise you won't regret - it's one of the best-battered fish recipes I've ever tasted!

Ingredients:

• 5 fillets of your preferred fish,
• 236 ml of 3.2% milk (rounded to the nearest whole number),
• 2 eggs,
• 128 grams of wheat flour (rounded to the nearest whole number),
• oil for frying,
• salt,
• lemon pepper,
• dried rosemary.

Preparation:

1. Pat the fillets dry with a kitchen towel. Cut them into more manageable sizes. Season with salt and pepper.
2. Crack the eggs into a bowl. Add milk and flour. Additionally, season with salt, lemon pepper, and dried rosemary. Mix all these batter ingredients together to achieve a smooth, cream-like consistency.
3. Coat the fillet pieces evenly in the prepared batter. Fry on both sides in hot canola oil. Finally, blot the excess fat using a paper towel. Bon appetite!