Chart of Coatings for French-Fried Foods: No. 2

• 1 cup flour
• ½ teaspoon salt
• 1 teaspoon

Combine ingredients down to egg white. Let rest an hour before using. When ready to use, whip egg white to a froth and stir into batter. Dip dried foods into batter and fry. Drain on paper towels. Season.