You will need
For the batter:
1 cup Cake flour
1 cup Flat beer
2 ml Salt
30 ml Oil
2 Egg whites
*Makes about 500ml, sufficient for at least 10 portions.
For the fish:
2 Small fresh Hake or Kingklip fillets per person
How to make it
The batter: Mix together all the ingredients with a whisk so that there are no lumps, adding the beer little by little.
Cover, and allow to stand for at least 1 hour.
Just before you use it, beat 2 egg whites to stiff peaks and fold into the batter.
The fish: Dust the fillets with fish spice and flour on both sides.
Heat a sufficient amount of cooking oil in a flat bottomed pan.
Drop a tiny bit of batter into the oil, to check if it is ready. When it sizzles- you can start frying. (Do not make it too hot, or you will have raw fish and burnt batter)
Dip each fish portion into the batter, let the excess drip off and gently lay it into the oil.
Fry until golden and drain on paper towels to absorb excess oil.
If you are frying in shallow oil, turn the fish to brown both sides.
If you have a lot to fry, keep the fried portions warm in the oven at 150°C or on a hot plate.
Serve hot and as soon as possible after frying with lemon wedges, tartare sauce, shoestring fries, salad and fresh cold beer