Fried Fish Balls From Brussels

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Steps

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Mix the flour and salt with the oil and the beer , beating well together.

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Cover and leave in the kitchen , not the refrigerator or the cool larder , until required.

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This gives the batter a chance to ferment slightly , which improves its texture.

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Just before the batter is about to be used , beat the egg whites until stiff and fold in carefully.

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Remove any skin or bones from the cooked fish.

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Mash the boiled potatoes and mix the fish , potatoes , chopped garlic , herbs and the softened butter together.

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Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid.

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Use only one egg yolk if this gives the right consistency , or the second egg yolk and a drop of milk if the mixture is too dry.

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Season to taste.

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Take a tablespoon of the mixture , roll between the palms of your hands , into a small ball: continue until all the mixture has been used up , flouring your hands from time to time.

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Using a fork , dip each ball in the batter and th.

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Ingredients

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fish, floury potatoes, garlic, parsley, chervil, chives, butter, egg yolks, plain flour, olive oil, beer, egg whites, salt