Just fond this on a NG... It's the stable British stuff (well, also Aussie's!) try it to see if you think it's "perfect"??? ^_^
Perfect Fish & Chips
Recipe By : Ann William's Perfect Fish Classics
Serving Size : 2
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 1/2 lb sole fillet -- skinned
salt and white pepper
1/4 cup flour
oil for frying
1 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 ea egg white
Wash fillet in lemon and water. Season with salt and pepper. Chill while you
prepare the batter. Sprinkle yeast over warm water. Let stand until
dissolved. Place flour in a bowl with the salt and sugar. Make a well in the
center. Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden
spoon just to combine. Stir in remaining beer. Let the batter stand, covered,
in a warm place for 30-35 minuted, until it has thickened and become frothy.
Dry fish with paper towels and cut each fillet diagonally into 2 pieces. Heat
the oven to warm. Stir together remaining flour, pepper and salt in a plate.
Heat the oil. Whip egg white until it forms soft peaks and fold into batter.
Coat fish with seasoned flour, patting so they are evenly coated. Shake off
excess flour. Using a 2 pronged fork, dip the fish into the batter. Lift it out
and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the
piece of fish into the hot oil and deep fry, turning once, until golden crisp.
Fry 1-2 pieces at a time, transferring to paper towels as you go.