Deep-Fried Mixed Fish and Vegetables

No other method of cooking can reproduce the crisp, dry, flavoursome sensation of deep-fried food. Yet the statistics are enough to put anyone off deep-frying. A half-litre bottle of oil, whether one of the ‘baddies’ containing saturated fatty acids or one of the ‘goodies’ rich in poly or monounsaturated fatty acids, represents 4, 500 calories. The secret, therefore, when deep frying, is to make sure that most of the fat stays on the outside and is not absorbed into the food. One of the way