FRIED FISH BALLS FROM BRUSSELS

Steps:

• Mix the flour and salt with the oil and the beer, beating well together.
• Cover and leave in the kitchen, not the refrigerator or the cool larder, until required.
• This gives the batter a chance to ferment slightly, which improves its texture.
• Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.
• Remove any skin or bones from the cooked fish.
• Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together.
• Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid.
• 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.
• Season to taste.
• 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.
• Using a fork, dip each ball in the batter and then plunge into hot fat.
• When brown and crispy, remove and serve with tomato sauce or mayonnaise.