|Plaice fillets||1 1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Tepid water||1 Cup (16 tbs) (Small Cupful)|
|Oil/Fat||2 Cup (32 tbs) (Used For Frying)|
Cut the plaice into small pieces, wiped and dried.
Put the flour into a bowl, stir in olive oil, salt and tepid water.
Beat to a smooth batter.
Before frying begins, add stiffly beaten egg whites.
Immerse the fish pieces, then drop them into smoking fat.
They will only take a few minutes to cook.
Drain well before serving very hot, and garnished with parsley.