Tempura Fish and Chips
Ask Mary for 500g thick boneless white fish fillets or amount required
1 Cup all purpose flour
2 Tablespoons corn flour
1⁄2 teaspoon salt
1 cup ice water or 1 cup beer (if you like beer batter)
1 Egg yolk
2 Egg whites, stiffly beaten
Lemon wedges to serve
Stir together flour, cornstarch and salt.
Make a well in the center.
Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
Add all at once to dry ingredients.
Slowly stir just until moistened and fold in beaten egg whites.
Heat pan and add oil.
Add 1 teaspoon salt.
Dip fish, shrimp or vegetables into batter, swirling to coat.
Fry a few pieces at a time 2 to 3 minutes or until golden brown.
Drain on paper towels and serve immediately with home made chips.