Mix 100 grams of all-purpose flour with 100 grams of self-rising flour, add half a teaspoonful of salt (5 ml), make a small crater and put in the yolk of one egg; add half a pint of milk or stout, a tablespoonful of oil (15 ml), and the right amount of water, and beat into a creamy batter. Let stand 30 minutes. Beat the two egg whites until foamy and mix into the cream batter.

Clean the fish, cut off the head, remove the tail, remove the bones, pat both sides of the fish with flour, lift the end of the fish and let the whole fish slide into the container of cream batter, taking care to use the edge of the container to remove excess batter when removing.

The oil temperature is 180 degrees Celsius. Gently place the fish in the tank, taking care not to get too close to the oil to prevent splattering. 3-4 minutes later, the fish will float to the surface, turn it over with a slotted spoon and continue frying for another 3-4 minutes, until golden brown on both sides.