BATTER FOR DEEP FRIED FISH

Ingredients.....125gm of all purpose flour, pinch of salt and cracked pepper, 1 tbs of oil, 200ml of beer / water, ( I use beer ), 2 egg whites. Some tips for you to consider...the consistency of the batter will vary by increasing or decreasing the amount of liquid to flour.... A thin batter will cook crisper and lighter, but some some of the batter will be lost in the oil during frying. A thicker batter clings better and is more robust. Place the flour in a large bowl and season with the salt and pepper. Make a well in the centre of the flour mix. Add the oil and gradually whisk in the beer/ water, working from the centre outwards. Whisk for only as long as it takes to get a smooth batter, do not overwork the mixture. Now set the batter aside and let rest for 1 hour. Why?, otherwise the batter will shrink and provide an uneven coating. Beat the egg whites until they form soft peaks and fold them gently into the batter, just before using. Never forget to lightly flour the fish fillets before you add them to the batter. This is perfect for any fish requiring a batter. Oh, by the way, deep fried fish is not all about white fish fillets, just giving you the tip try using salmon fillets .