Trout in wine batter

The preparation of this dish begins with batter. After separating the whites and yolks of eggs, beat 0.7 cups of flour with yolks, all the wine and water (about 150 ml.) Until a homogeneous mixture is obtained, which is set aside for 10 minutes. The remaining proteins are beaten with salt until a thick foam, mixing them with the previously obtained mixture, set aside for another 5 minutes.

After cutting the fillet into 10, approximately identical, pieces, they are salted and peppered. After pouring the oil into the deep fryer, it is heated to 180°C. Dip each piece in flour and then in the resulting batter they are fried until golden brown.

Put the cooked fish on a paper towel for a couple of minutes. Served with lemon slices. This dish goes great with rice or salad.