A quick and easy supper dish for the family, Haddock Morsels should be accompanied by a piquant caper sauce or a creamy herb sauce. Serve with peas and creamed potatoes for a really delicious meal. If fresh haddock is used, season the fish with salt, pepper and grated lemon rind before coating with the batter.
3 oz. wholewheat flour
1 teaspoon salt
2- teaspoon dry mustard :1 teaspoon ground ginger
1 egg, separated
1 egg yolk
1 tablespoon vegetable oil
7 fl. oz. milk sufficient vegetable oil for deep-frying
1 lb. smoked haddock fillets, cut into small pieces
Sift the flour, salt, mustard and ginger into a large mixing bowl. Make a well in the centre of the flour mixture and pour in the egg yolks, 1 tablespoon oil and 2 fluid ounces of the milk. Beat the mixture with a fork until it forms a smooth batter, then, with a wire whisk or rotary beater, whisk in the remaining milk.
In a medium-sized mixing bowl beat the egg white with a wire whisk or rotary beater until it forms soft peaks.
With a metal spoon, fold the egg white into the batter.
Fill a heavy saucepan one-third full of vegetable oil. Place the pan over moder-ately high heat and heat the oil until it reaches 360°F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil browns in 50 seconds.
Pierce a piece of haddock with a skewer or two-pronged fork, dip it into the batter, coating it thoroughly, and drop it carefully into the oil.
Fry the fish pieces, four or five at a time for 4 minutes, or until they are deep golden brown. Using a slotted spoon, remove the fish morsels from the oil, drain them on kitchen paper towels and keep them warm while you fry the remaining pieces in the same way. Serve hot.