|1. Sieve the flours into a basin and add a pinch of salt
2. Make a well and add the egg yolk, keep the egg whites to one side for the next step.
3. Add the milk or beer and beat the mixture together until smooth.
4. Leave the batter to rest for 30 minutes, you can add a little cold sparkling water to your rested batter to give it a lighter finish
5. Meanwhile, whis the egg whites until they are light and fluffy, fold them into the rested batter mix and you are ready to go.
Cooking the Fish
1. Coat the fish lightly in seasoned flour.
When ready, carefully hold the fish at the tail end and dip it into the prepared batter.
3. Use the side of a bowl to wipe teh battered fish lightly to remove any excess batter.
4. The groundnut oil temperature in the fryer should be pre heated to 180c and the wire basket should be removed.
5. Gently place the fish away from you into the oil to avoid splashes with the hot fat.
6. The fish should rise to the surface after 3 - 4 minutes and may need turning with a perforated spoon to ensure an even browning and crispy texture.
7. After another 3 - 4 minutes, the fish should be ready.
8. Add a small pinch of salt to the egg whites before starting to whisk, this will increase the speed with which they become firm.
9. An egg white will also whisk quicker if its at room temperature.
10. To test that your egg mix is whisked to the righ consistency, try turning it upside down - if its ready, it wont fall out.
11. If you find that your batter is a bit too thick, then thin it down with a small amount of milk, until it coats the back of a spoon