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A Light Batter For Fried Fish

Yield: 1 Servings

Ingredients and directions for this recipe

1 1/2 c Flour, plain,
-sifted.
1 c Water,
-lukewarm, adding
1/4 c Water more if necesssary
-for the correct
-consistency.
6 tb Oil, Olive
1 pn Salt
3 Egg whites, -OR-
- 4 whites.
-whipped to soft peaks.

At least 2 hours before time, combine in a mixing bowl, the flour,
warm water, oil and salt. Mix, and leave to stand for 2 hours or more.

Before using, fold in the egg whites.

Batter should remain usable for 2-3 hours.

from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by
KEVIN JCJD SYMONS

See also:
Previous recipe A Lesson In Turnovers
Next recipe A Little Harissa For Liza

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