Fish fried in batter

Ask your fishmonger to clean the carp and cut into 4 fillets of gaining about 125 g each.

Cut the fillets into pieces 3-4 cm long and let them marinate, depending on taste, lemon juice or soy sauce.

To sift the flour batter and collected into a bowl, add the beer, eggs and a little salt and stir thoroughly until mixture is homogenous.

Cover the bowl with a kitchen towel and let it rise the mixture for 15-20 minutes.

Stir vigorously again, passed it through a fine sieve that restrain any lumps of flour.

Whip the egg whites until fluffy (not too strong) and blend the mixture, using a wooden spoon, just before frying to get a soft batter.

Add the egg whites a little at a time to check the consistency of the batter: if it gets too runny, you might undo during cooking.

Towel dry the fish pieces to dry so that the batter adhere well.

Salt and pepper lightly.

Using a fork, dip a piece at a time into the batter and turn it to coat it completely.

Dip the pieces of fish in the Fryer with olive oil heated to 180 degrees.

If you don't have a Fryer, take heed as follows to check the temperature of the oil: soak in a little oil to the batter or a piece of white bread.

If the bread or the batter will form many bubbles, the oil is sizzling hot in the proper place.

CARP FRY until it is well browned on all sides.

Remove the pieces of fish from the deep Fryer and let them drain on paper towels.

Serve immediately.

---ADVICE.

To prepare the batter, there are several variants, including one that involves the use of sparkling mineral water instead of beer: you get a batter too crisp, but more neutral flavour and delicate.