Fried Fish In Batter

Preparation:

Preparation: Ask your fishmonger to clean the carp and cut them into 4 fillets of about 125 g each. Cut the fillets into 3-4 cm long pieces and marinate them, according to taste, in lemon juice or soy sauce. For the batter, sift the flour and collect it in a bowl, add the beer, the eggs and a little salt and mix carefully until you obtain a homogeneous mixture. Cover the bowl with a kitchen towel and let the mixture rise for 15-20 minutes. Stir vigorously once more, pass everything through a fine sieve that retains any lumps of flour. Whip the egg whites until stiff (not too solid) and incorporate them into the mixture, using a wooden spoon, just before frying to obtain a soft batter. Add the egg whites a little at a time to be able to control the consistency of the batter: if it becomes too liquid, it could fall apart during cooking. Pat the fish pieces dry so that the batter adheres well. Salt and pepper lightly. Using a fork, dip one piece at a time into the batter and turn to coat it completely. Dip the pieces of fish into the fryer with the olive oil heated to 180 degrees. If you don't have an electric fryer, proceed as follows to check the oil temperature: dip a little batter or a small piece of white bread into the oil. If lots of sizzling bubbles form around the bread or batter, the oil is hot enough. Fry the carp until golden brown on all sides. Remove the fish pieces from the fryer and let them drain on absorbent paper. Serve immediately. --- ADVICE. There are several variations to prepare the batter, including one that involves using sparkling mineral water instead of beer: you get an equally crunchy batter, but with a more neutral and delicate flavour.