Vegetable oil for deep frying 1 egg yolk
½ c cake flour, not the self- ½ c water
rising variety 1 egg white
2 T cornstarch 1 pound bluegill or other sunfish
½ tsp salt fillets, skinned
½ tsp freshly ground black 1 lemon, quartered
pepper
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Pour the vegetable oil into a deep fryer or large heavy saucepan to a
depth of about 3 inches and heat the oil until it reaches a temperature of
375° on a deep-frying thermometer.Meanwhile, prepare the batter in the following fashion: Combine the flour, cornstarch, salt and pepper, and sift them together onto a plate or a sheet of wax paper. With a wire whisk, beat the egg yolk and water to a smooth cream and then incorporate the flour mixture, a few tablespoons at a time. Just before using the batter, beat the egg white with a wire whisk or a rotary or electric beater until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. Scoop the egg white over the batter and fold it in gently with a rubber spatula.
Pat the fish fillets dry with paper towels. Pick up one fillet with tongs, immerse it in the batter, and drop it into the oil. Deep-fry 4 or 5 fillets at a time, turning them with a slotted spoon for 3 minutes, or until golden brown. As they brown, transfer the fillets to paper towels to drain.
Arrange the fillets attractively on a heated platter and serve them at once, accompanied by the lemon quarters. Serves 4.
