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
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.