18 smelts, cleaned, heads removed
1 3/4 cup (200 g) plain flour (All purpose)
15 ml/1 tbsp olive oil
1 egg, separated
30-45 ml/2-3 tbsp milk
oil for deep frying
salt
Watercress (salad cress) to garnish
1 3/4 cup (200 g) plain flour (All purpose)
15 ml/1 tbsp olive oil
1 egg, separated
30-45 ml/2-3 tbsp milk
oil for deep frying
salt
Watercress (salad cress) to garnish
method
1. Mix the flour and salt in a bowl. Make a well in the centre, add the oil, egg yolk and 30 ml/2 tbsp of the milk. Mix well, gradually incorporating the flour to make a stiff batter. Add the extra 15 ml/1 tbsp milk if necessary. Cover the batter and let it stand for 15 minutes.
2. In a clean, dry bowl whisk the egg white until stiff. Fold it into the batter.
3. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If using a deep-fat fryer, follow the manufacturer's instructions.
4. Dip the fish in the batter, a few at a time, and deep fry for 1-2 minutes until crisp. Drain on absorbent kitchen paper and keep hot in a warmed dish. Reheat the oil before putting in each fresh batch of fish.
5. When all the fish are fried, pile them on a serving platter, garnish with watercress and serve at once.
2. In a clean, dry bowl whisk the egg white until stiff. Fold it into the batter.
3. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If using a deep-fat fryer, follow the manufacturer's instructions.
4. Dip the fish in the batter, a few at a time, and deep fry for 1-2 minutes until crisp. Drain on absorbent kitchen paper and keep hot in a warmed dish. Reheat the oil before putting in each fresh batch of fish.
5. When all the fish are fried, pile them on a serving platter, garnish with watercress and serve at once.
serving amount
serves 6
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