| Cantonese Batter for Deep Frying Fish ½ cup all-purpose flour 1 egg, separated 1 tbsp olive oil 4 tbsp milk 1. Sift the flour into a mixing bowl and make a well in the center. Add the egg yolk and olive oil to the flour then gradually stir in the milk, making a smooth batter. Allow to stand for 20 minutes. 2. Whisk the egg white until it forms peaks, then fold into batter until thoroughly incorporated. 4. Heat the wok, then add the oil. Dip fish into batter, then fry in batches for 8-10 minutes or until cooked through. Remove fish with a slotted spoon, set aside and keep warm. |
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