Zurie'S Light Beer Batter For Fish Fillets

Mix the flour and all the seasonings, up to the butter, in a roomy bowl.

* NOTE: I mention a dry seasoning which is to die for, with all-natural ingredients. The brand name is Peppadew, and from what I see on the label it is exported. But if you cannot find it, use your own preferred brand.

Add the soft butter, and carefully measure out the beer in a measuring cup -- you want BEER, not foam!

Whisk mixture with electric mixer until quite smooth.

Clean the electric beaters, then whisk the egg white until very stiff. Fold into the flour-beer mixture, or whisk in lightly by hand. Your mixture should be the thickness of double cream -- more or less.

Dab the fish fillets dry with kitchen paper (else the batter won't adhere).

Use a deepfryer OR a wok (I use the latter). In the wok I heat 2 - 3 inches of oil, and heat until a drop of batter sizzles and browns when you test it.

Scrunch up enough kitchen paper to drain the fillets on. Then dip the fillets (one at a time) in the batter, slide into the hot oil, fry only until the batter turns golden-brown, and remove with slotted spoon to the kitchen paper to drain.

Do the same with the rest of the fillets, then either serve immediately, or keep briefly in a low oven with the door not-quite-closed (so the fish do not steam, which will ruin the crispy coating). Do NOT overcook the fish -- it's done in a minute.

The batter is enough for 6 - 8 normal-sized fish fillets.