Fish n' Chips

Ingredients:

500gms Sole Fillet, skinned

Lemon juice
Salt and white pepper
1/4 cup flour
Oil for frying

Batter:
1 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 egg white
pinch of sugar

Method:

• Cut each fillet diagonally into 2 piecesWash fillet in lemon and water. Season with salt and pepper. Chill while you prepare the batter.
• Sprinkle yeast over warm water. Let stand until dissolved.
• Place flour in a bowl with the salt and sugar. Make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden spoon just to combine. Stir in remaining beer. Let the batter stand, covered, in a warm place for 30-35 minutes, until it has thickened and become frothy.
• Dry fish with paper towels. Stir together remaining flour, pepper and salt in a plate.
• Heat the 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 a 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, until golden crisp.
• Serve the fish drizzle with fresh lemon juice, french fries, tartar sauce and tomato sauce.

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