- 280 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 egg, separated
- 480 milliliters beer
- 2 kilograms Tiger fish, or any other firm white fish such as kabeljou or cod.
1.Fillet the fish and season the fish with salt and pepper.
2.Whisk together flour, baking powder and salt.
3.Add beer and the egg yolk all at once and whisk until smooth.
4.Whip the egg white until soft peaks are formed. Fold into the batter and use immediately.
5.If you are not going to use the batter immediately, make the batter as described in Steps 1 and 2. Put the batter in the refrigerator to keep it chilled. When you are ready to use the batter, whip the egg white and fold in.
6. Dip each piece of fish into the batter and deep-fry in good vegetable oil until the fish is cooked and the batter is golden brown. I prefer to cut the fish fillets into even-sized pieces (about 5 cm wide across) to make sure it cooks evenly. The top end of the fillet is much thicker than the tail end, which means if cooked together you will end up with either a dry tail or an under-cooked top end.