In Greek: γλώσσες φριτούρα, pronounced GHLAW-ses free-TOO-rah
The key to this fabulous batter is the egg white meringue. Fold it into the batter just before using.
- 12 fillets of sole
- 3/4 cup of beer
- 2 eggs, separated
- 1/2 cup plus 1 level tablespoon of all-purpose flour
- juice of 1 lemon
- sea salt
- freshly ground black pepper
- oil for frying
Combine beer, egg yolks, flour, and a pinch of salt and pepper in a mixing bowl and beat well to form a smooth thick batter. Refrigerate for one hour.
Cut each fillet into 2 or 3 pieces. Add salt and pepper to taste, and pour the lemon juice over them.
Whip the egg whites to the stiff peak stage and fold into the batter.
Heat 1/4 inch of oil in a frying pan. Dip fish in the batter and fry until golden.
Serve hot with homemade mayonnaise or tartar sauce.