INGREDIENTS

INSTRUCTIONS

FOR THE BATTER
To prepare the batter, sift the flour with the salt. Make a well in the
centre and add the egg yolk, the oil and half the beer. Mix gradually
drawing in the flour to make a smooth batter, adding more beer as you go
until it is all incorporated. Whisk in the water. Let the batter stand for
half an hour if you have the time. Literally, just before using, whisk the
egg white until it forms soft peaks and fold into the batter.
Either use a proper deep-fryer or fill a deep frying pan with a 2cm (3/4
inch) depth of oil, or use a wok, which is what I prefer to fry in. For
something like this I usually use a half and half mixture of olive oil and
sunflower oil. Heat it up until there is a gentle heat haze -about
185°C/360°F or when a cube of bread fizzles instantly and excitedly as soon
as it enters the oil and begins to brown within 10-20 seconds.
Dry the anchovies, wiping off oil with a paper towel (otherwise the batter
tends to float off them.) One by one dip the sage leaves, fillets and
strips of tomato into the batter, coating completely, then slide into the
hot oil.
Deep-fry until puffed and golden brown turning once. Drain quickly on
kithcen paper and sprinkle sage and tomato fritters with a little salt.
Serve immediately with the vinaigrette, or with lemon wedges.
If serving as a first course, toss the salad leaves with about 2/3 of the
dressing and arrange on individual plates. Keep the fritter hot as they are
fried, then arrange on the leaves and drizzle over the last of the
dressing. Serve immediately.
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