The Porky Gourmand

Last weekend I was at the Sarit Centre to check out the Egyptian & Middle east expo, the expo was heavily promoted on TV & curiosity on my part led me to check it out. What a waste of time it was, the stuff on sale was lots of kitschy junk in my opinion. I was in & out of the expo in less than 10 minutes. After the expo, I went to Uchumi to do some grocery shopping nothing spectacular, except that the deli had some fresh & great looking Tilapia fillets. I grabbed myself four fillets.

My brother & I decided we were going batter & fry the tilapia, and also have along with it some thyme scented oven chips & a little parsley salad. To make the batter we incorporated whipped egg whites to the usual flour,water & ice cubes. We didn’t use any beer. The egg whites idea came from recipes I had seen on the interwebs. The idea is to whip the egg whites to stiff peaks then fold them into your batter. Quite impressed with the results, especially the very crisp light crust. During frying the batter swells spectacularly when it comes into contact with the hot oil. The heat in the oil causes the air bubbles in the batter(from the whipped egg whites) to expand. Expansion is explained by Charles Law , cooking has some great science behind it. For the chips I prepped them using the method in my egg & chips post

I don’t have a specific recipe for the batter, I just used instinct & sight to obtain the right consistency, then added whipped egg whites from two eggs. Next time I’ll try this with a beer batter, until then…… have great day/night.