These crunchy deep-fried fish roe dipped in a tarty and sour tomato ... 1 tsp turmeric powder A pinch of salt 1 cup frying oil For the Achaar Tomatoes 1 piece of tomato 1. Season hobool with ...

Why does the 5:1 rule work? Fish is a delicate meat that can easily dry out. Frying it for too long causes it to lose juices, making it hard and less appetizing. Frying skin-side down for 5 ...

Deep frying your fish is a classic way to crisp them up and serve them, whether on a sandwich or on a platter next to some fries. Regardless of how you eat them, though, you'll notice only certain ...

Fresh cods’ roe is available during the early months of the year when the fish is spawning; poached and smoked cods’ roe is sold year round. Canned cods’ roe is also available and can be ...

Set aside while you cook the fish. For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes ...

Also keep a close eye on the heat of the frying pan. It needs to be hot when the fish goes in, but not too hot or the butter will burn. Put a little of the butter in to test the heat — if the ...

If you pour the identical amount of simmering sauce into a frying pan with the same diameter as the pot, the convection flow weakens due to its different shape. Cooking the fish in a pan ...