Deep-fried mussels in soft batter

Name: Deep-fried mussels in soft batter
Ingredients: 250 ml iced water; ½ teaspoon salt; 2 egg yolks; chilli sauce or lemon wedges; 1 kg black mussels, cleaned and bearded; ½ teaspoon freshly ground black pepper; ½ teaspoon sugar; 2 eggwhites; 125 g cornflour; 125 g plain flour; chilli sauce or lemon wedges; olive oil

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

This is a simple dish but it is one of my favourite ways of cooking mussels and ideal for a very informal occasion.

Ingredients

Batter

2 egg yolks
250 ml iced water
½ teaspoon

Starter
Fish course
Pescatarian

Method

Batter

Whisk egg yolks and iced water together, then add salt, sugar and pepper. Sift flour and cornflour together. Slowly add the liquid to the flour and mix until it is a smooth paste. (I prefer to use my hand to squeeze out the lumps to avoid creating more gluten in the flour.)

Whisk eggwhites until stiff and fold into the batter.