Batter for the Fish

Batter Peter Hadfield made on Saturday, originally from Elizabeth David, via the River Cafe Cookbook.

Ingredients
4oz plain flour sieved into a bowl
2tbs olive oil 
150ml water 
Salt
2 Egg Whites

Method: 
4oz plain flour sieved into a bowl, 2tbs olive oil and 150ml water whisked in to make a creamy batter. Leave in the fridge for a couple of hours. 
Season. Whisk 2 egg whites and fold in; use! Simples!