Recipe - A Light Batter For Fried Fish

1 One half cup Flour, plain,
sifted.
1 cup Water,
lukewarm, adding
One fourth cup Water more if necesssary
for the correct
consistency.
6 tablespoon Oil, Olive
1 pn Salt
3 Egg whites, OR
4 whites.
whipped to soft peaks.

At least 2 hours before time, combine in a mixing bowl, the flour,
warm water, oil and salt. Mix, and leave to stand for 2 hours or more.

Before using, fold in the egg whites.

Batter should remain usable for 23 hours.

from THE TERRACE TIMES BICENTENNIAL COOKBOOK by HELEN ARBIB typed by
KEVIN JCJD SYMONS

From: Joan Macdiarmid Date: 26 Mar 99

Posted to MMRecipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,
99