Any firm white fish will do for this curry. Be very careful not to overcook the fish or it will begin to fall apart and look unattractive. This is a fairly mild curry but can be made hotter by using …

Use fish either whole or in a large piece. If the fish weighs over 1.35 kg| 3 lb, double the court bouillon quantities. For the court bouillon About 1.1 litres | 2 pints water 1 teaspoon salt 150 ml | …

SERVES 4 4 cutlets or steaks of any white fish oil for deep-frying 2 teaspoons oil 55 g | 2 oz plain flour a pinch of salt 1 egg yolk 3 tablespoons warm water To serve lemon wedges Heat the …

This recipe is suitable for brill, cod, halibut, haddock, turbot, or salmon cutlets. The pieces of fish should, if possible, be cut to a uniform thickness. SERVES 4 4 x 170 g | 6 oz fish cutlets melted butter freshly …