DEEP-FRIED FISH AND SHELLFISH

Preparation Method :

• To prepare the batter: Sift the flour and salt into a bowl. Mix the egg yolk and oil together, gradually add to the flour, then add milk, a little at a time.
• Cover the bowl and set it aside for 20 minutes.
• Beat the egg whites until they form stiff peaks. Quickly fold into the batter.
• Fill a large deep-frying pan about one-third full with oil and heat until a small cube of stale bread dropped into the oil turns light brown in 30 seconds.
• Using tongs, dip the fish pieces first into the batter, then into the oil. Fry them until they are crisp and golden brown.
• As each piece is cooked, remove from the pan and drain on absorbent paper then transfer to a warmed serving dish and keep hot.
• Garnish with parsley sprigs and lemon quarters and serve at once.