For about a year now, I've been trying to find a good way to infuse my basic baked "fried" haddock with the taste of Thai red curry paste. And the solution has repeatedly escaped me. Until now. My ...

"Borrowing from the fried foods I adore from Asia, I like to use a mixture of flours and starches to produce a crisp and dry batter." This recipe is great for pretty much any fish you’d like to batter ...