I enjoy a feed of fresh fish. Generally, I won’t eat it unless I (or one of the mad-keen fishermen in my family) has caught it though, so sometimes there’s a long gap between fish meals. There’s nothing quite like the taste of reef fish, especially when it’s fresh!
Most of the time I enjoy my fish lightly crumbed. We have a secret recipe in our house (a bit like the Colonel). However, occasionally we’ll do it battered. In this particular recipe, the fish is first dipped in lemon juice, then a flour mixture and then coated in egg. The three steps ensure the batter properly attaches itself to the fish, and also protects the fish from the hot oil while sealing in moisture.
If you want to ensure golden, crispy batter, here’s my advice: be sure your cooking oil has been pre-heated to the correct temperature before you add your fish. Oil that isn’t hot enough can cause your fish to become soggy (because it sits in the oil too long and takes on excess oil while cooking).