#frozen-seafood

#frozen-seafood

The myth that frozen fish is inherently inferior persists; however, it all comes down to how your fish is frozen, with flash-freezing being the best method.

Once defrosted, it's not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington's fish bar in north London, who recommends poaching white fish fillets in 50:50 water and butter.