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1kg coral trout fillets
plain flour
oil for deep frying
BATTER:
2 cups full strength beer
2 cups flour
2 teaspoons salt
2 egg whites, whisked until sift
* Cut fish into 3cm x 2cm chunks. Dry with paper towels and set aside.
* Mix flour, salt and beer into a batter. Never overbeat batter, a few lumps are harmless. Chopsticks are a handy tool for mixing batter. Set aside for half an hour.
* Gently fold in egg whites.
* Heat oil in deep heavy pan or wok.
* Shake fish in flour and dip in batter.
* Fry in hot oil until golden brown. Don't crowd pan.
* Drain well and serve with plenty of cut lemons and tartare sauce.
* Easy Tartare Sauce: Mix gherkin relish into egg mayonnaise with chopped parsley, capers and onion.
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