Ingredients
- 1 fillets sole in (cut)
- 1 egg whites stiffly (beaten)
- 1/2 squid (cleaned)
- 240 ml water
- 120 gr shrimp shelled
- 95 gr flour
- 10 ml olive oil
- 10 ml lemon juice
- 8 gr flour
Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 T of flour. Sift remaining 0.75 C flour and pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 5 cm of oil to 375 in an electric skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked. Converted by MMCONV vers.
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