Wash 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 minuted, until it has thickened and become frothy.
Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
Heat the oven to warm.
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.
Fry 1-2 pieces at a time, transferring to paper towels as you go.
Ingredients:
1 1/2 lbs sole fillets, skinned
to taste lemon juice
to taste white pepper
1 egg whites
to taste salt
1/4 cup flour
to taste oil ( for frying)
1 1/2 teaspoons active dry yeast
1/2 cup water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 pinch sugar
Steps/Methods:
Wash 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 minuted, until it has thickened and become frothy.
Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
Heat the oven to warm.
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.
Fry 1-2 pieces at a time, transferring to paper towels as you go.
