fish recipe:

yeast batter

ingredients

flour	150		gm
yeast	15		gm
water			sq
sugar			sq

production

1. Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm
2. Dissolve the yeast in a little warm water with a pinch of sugar
3. Make a well in the flour and pour in the yeast
4. Sit in a warm place (not over 37ºC) until the yeast starts to bubble
5. Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter
6. To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes
7. It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments
8. Add seasoning at this stage, if added earlier the salt may destroy the yeast

chef notes:

The batter is essentially there only to protect the fish's surface when cooking.

• It should be light, thin (just enough to protect the fish) and cook crisp. Thin the batter down and test (by deep frying something) and keep thinning until the best batter is obtained
• Testing batters is essential, a small piece of fish, etc should be dipped and deep fried to test its consistency, crispness and taste. It should then be corrected as required, as should the temperature of the oil

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