Fried Fish

Fried Fish

1 cup plain flour
Pinch of salt
2 tablespoons melted butter
2 eggs, beaten lightly
1 cup beer or soda water
1 egg white, stiffly beaten

Sift the flour with the salt into a bowl. Make a well in the center, stir in the butter and eggs. Add the beer gradually.

Stir until the mixture is smooth. Cover the bowl and allow the batter to stand in a warm place for an hour. Just before you are ready to use it, fold in the stiffly beaten egg white.

4 thick bream fillets, skinned, or other good frying fish

Dry the fish on paper towels. Flour lightly. Heat 1/4-inch of oil in a large frying pan.

Dip fillets in batter.

Place the fish in the hot oil and fry 2 to 4 minutes each side according to the thickness of the fish. Drain on crumpled kitchen paper.

Serve as soon as possible.

Note: If cooking a number of fillets, the cooked pieces may be kept hot in warm oven with the door open.

Makes 4 servings.

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