GINGER BEER BATTERED FISH

Flour 1 cup
Cornflour 2 tablespoons
Baking powder ½ teaspoons
Salt
Ginger Beer 1 ¼ cups
Egg whites 2 beaten to soft peaks
Flat leaf parsley 3 tablespoons
Flour ½ cup seasoned with salt and freshly ground pepper
Firm fish 450gm cut into bites size cubes
Canola oil ½ cup
Freshly ground pepper
Lemon or lime wedges to serve

• Combine the flour, cornflour, baking powder and ½ teaspoon of salt
• Add ginger beer and whisk the batter until smooth
• Fold in the egg whites gently until just combined
• Place parsley on one plate and the flour on a second
• Dip the fish in the parsley to cover all sides then in seasoned flour
• Heat oil in a heavy-based frying pan over a medium heat until it sizzles when you drop in ½ teaspoon of batter.
• In small batches dip the herbed a floured fish cubes into the ginger beer batters and place immediately into the frying pan.
• Fry for 3-4 minutes on each side or until the batter is golden and the fish is cooked is cooked through. Cooking time will depend on the thickness of the fish pieces.
• Transfer the fish to an oven tray lined with paper towels.
• Place in a oven 150℃ to keep warm
• Serve with lemon or lime wedges and serve with cashew dipping sauce
  
  Makes about 24 pieces and serves 6