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100 g/4 oz/1 cup plain (all-purpose) flour
1 egg, separated
15 ml/1 tbsp oil
Salt and freshly ground black pepper
300 ml/0.5 pt/1.25 cups milk
450 g/1 lb plaice, skinned and cut into strips
Corn oil, for deep-frying
150 ml/0.25 pt Tartar Sauce
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Method :
Reserve 15 ml/1 tbsp of the flour and whisk the remainder to a batter with
the egg yolk, oil, a pinch of salt and the milk. Whisk the egg white until
frothy, then fold into the batter. Season the reserved flour with salt and
pepper and roll the strips of plaice in it, shaking off any excess. Heat
the corn oil to 180°C/350°F, when a cube of day-old bread will sink to the
bottom, rise and brown in 1 minute. Dip the fish in the batter and fry (saute)
in the hot oil for about 5 minutes until crisp. Drain well on kitchen
paper (paper towels) and serve with the tartar sauce. |