![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOa-9D2GWgcui1ZFZYSYf9r4gvkv3Xudb1zAGSr9NVDvk3_h-Xu5PXU81aJjmgtiv2LqSGTVs1CiCcpFPsAk66u6V1kF7XelpuRVa5XZY0HIDRLQHPSfp75wUu-SJn-uSNJxhuFL5T0A/s320/food+009.jpg)
*4 flattie tails per person
*1 cup plain flour
*1/2 tspn paprika
*large pinch salt
*1tblspn vegetable oil (I used canola) plus extra for frying
*2/3 cup water
*2 free-range egg whites.
SWEET CHILLI MAYO
*4 tblspn mayo (use the egg yolks)
*2 tblspns sweet chilli sauce
* 1tspn freshly grated ginger
* 1 mild red chilli, seeded and finely chopped.
Mix all the ingredients for the mayp together and chill in the 'fridge.
Sift flour, paprika and salt into a mixing bowl, gradually beat in oil and water. Whisk the egg whites into stiff peaks and gently fold into four mixture, to form batter.
Pour oil nto a wok until it is about 1/3 full, about 2 cups, in my case. Heat until smoking. Cook the fish in batches of no more than 4 at a time. More will overcrowd your wok and lower the temp too much and you won't get crispy batter.
Action shot:
![](http://lh3.google.com/divinepurplegoddess/Ry0jSQBw2_I/AAAAAAAAA5o/1ZoBpsQH_E4/s400/food%20005.jpg)
Drain on absorbent paper
![](http://lh3.google.com/divinepurplegoddess/Ry0jNQBw27I/AAAAAAAAA5I/hZRTHX8XLN4/s400/food%20002.jpg)
and serve on a bed of baby spniach with mayo.
2 comments:
Yum, I am due for a bit of fish... this is tomorrow's dinner, thanks! Vida x x x
Purple Goddess, for extra crispy batter try using Self raising flour with a teeny bit of rice & real cornflour in the mix. Just blend with water & a touch of salt.
The batter should be 'Extreme-Crispy'tm.
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