Heat the oil to be used for frying to 338 – 356oF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye …Read more
This is a full dinner menu that requires good planning. I have chosen to batter the fish in a green herb batter consisting of dark ale, potatoes and beetroot. You should prepare the red coleslaw …Read more
Curing and preserving mackerel is a long-standing tradition in the Oslo Fjord region. I use rapeseed oil in this recipe and I allow the Kilner jar to stand in a pan of boiling water for …Read more
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