Pastella

This Italian-style mixture is sufficient for 6 thinner fillets of any fish or 12 half fillets or 12 small, flattened chicken cutlets, or escalopes offish or veal. Flavorings can be anything from chopped herbs which are added after the pastella has been mixed to a bit of the spirit of your choice which is added during the mixing. Variations of strength in flour will cause this and any other batter to have different textures. If too thick, lighten with milk or any other liquid; if too thin, a