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Preheat
the oil for deep fat frying to 180C/350F.
Prepare
batter - sieve flour and salt into
a bowl. Make a well in the centre,
pour in oil and beer, and carefully
mix in the flour.
Whisk the
egg white until stiff and fold into
the batter.
Coat the
fish in seasoned flour and dip into
the batter; drain and lower into the
hot oil.
Fry until
the batter is crisp and golden.
Remove
from the oil and drain on absorbent
paper.
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