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Title: A Light Batter For Fried Fish
Yield: 1 Servings

Ingredients

  1 1/2 c  flour, plain, sifted.
      1 c  water, lukewarm, adding
    1/4 c  water more if necesssary for
           - the co; rrect consistency.
      6 tb oil, olive
      1 pn salt
      3    egg whites, -or-  4 whites.
           -whipped; to soft peaks.

Instructions

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 2-3 hours.

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

From: Joan Macdiarmid Date: 26 Mar 99

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