THE PERFECT BATTER FOR FISH
5 hake fillets
juice of 2 lemons
white pepper and salt to taste
5/8 cup flour
Wash fish in lemon and water, season with salt and pepper. chill while you prepare the batter. ”
3 3/4 teaspoons active dry yeast
1 1/4 cups water
2 cups cake flour
2 1/2 teaspoon oil
2 cups beer
2 1/2 pinches sugar
Sprinkle yeast over luke warm water. Let stand until dissolved
Place flour in bowl with the salt and sugar. Make well in the centre
Add the dissolved yeast, oil and 2/3 of the beer.
Stir until just combined. Stir in remaining beer.
Let stand, covered, in a warm place for 30 – 35 minutes, until thickened and frothy. Dry fish and cut each fillet diagonally into 2 pieces. Heat oven to warm. Stir together remaining flour, pepper and salt in a plate. Heat oil. Whip egg white until it forms soft peaks and fold into batter. coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using 2 pronged fork, dip the fish into the batter. Lift it out and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once.
Fry 1 – 2 pieces at a time, transferring to paper towels as you go. Keep warm in oven till ready.
Recipe posted by Petro Borchard