Spicy British Fish & Chips

Fish & Chips
 

Ingredient
4 white fish Fillets (cod/pollock/haddock)
I prepared with haddock ( l'églefin).
1 tsp Dijon mustard paste
1/2 tsp chilli powder
1/4 tsp turmeric powder
Salt to taste
***
2 eggs (separated)
200ml dark beer
100 g flour
100g corn flour
1 tsp cumin seeds (optional)
Chopped curry leaves (optional)
Salt to taste
1 tbsp flour
Oil for frying
Method
Chop the fish fillets & marinate with first 4 ingredients
Cover & keep in the refrigerator for an hour.
Mix both the flours (flour +corn).
Add egg yolks & salt.
Then add dark beer & mix well without any lumps.
Beat egg whites with chopped curryleaves & cumin seeds.
Add to the prepared batter & mix well.
Keep aside for 10 min.
***
Heat oil in a  frying pan.
Toss the marinated fillets in flour & shake off excess.
Then dip them in the batter & deep fry.
Cook both sides until golden brown.
Remove using a slotted spoon & drain on a kitchen paper.
Serve immediately with potato chips & malt vinegar.