Beignets de seer a la Hollandaise (Seer-fish fritters with Hollandaise sauce)

Ingredients

• 1 cut (enough to yield 6 collops) seer-fish (A cut large enough to slice into six collops, each approximately half an inch thick and one inch wide. Wahoo or king mackerel can be used as a substitute.)
• 2 yolks egg yolks (Save the whites separately in a clean bowl — they will be whipped and folded in at the end.)
• 2 whites egg whites (Reserved from the same two eggs. Must be whipped to a stiff froth just before use.)
• 1 tablespoon salad oil (A neutral-flavoured oil suitable for batter, such as a light vegetable or olive oil.)
• 5 tablespoons (4–5, adjusted as needed) water (Start with 4 tablespoons and add up to 5, or more if needed, to achieve a smooth, coating consistency.)
• 3 tablespoons imported flour (The original recipe specifies imported flour, referring to refined plain (all-purpose) wheat flour. Use plain all-purpose flour.)
• 1 pinch salt (A small pinch to season the batter.)

Instructions

1. 1Place your cut of seer-fish on a clean chopping board. Using a sharp knife, carefully slice it into six even pieces (called collops), each approximately half an inch (about 1.5 cm) thick and one inch (about 2.5 cm) wide. Try to keep the pieces as uniform as possible so they cook evenly. Set aside on a plate.
2. 2Crack both eggs carefully, separating the yolks from the whites. Place the whites into a clean, grease-free bowl and set aside — you will need them later. In a medium mixing bowl, add the two egg yolks, one tablespoon of salad oil, and four tablespoons of water. Beat together vigorously with a fork or whisk until fully combined and slightly pale.
3. 3Into the egg-yolk mixture, add three tablespoons of plain all-purpose (imported) flour and a pinch of salt. Stir with a whisk or fork, working the flour in gradually to avoid lumps. Mix until you have a smooth, combined batter.
4. 4Check the batter by lifting a spoon from it — it should coat the back of the spoon evenly and fall off in a slow, steady drip. If it is too thick, beat in a little extra water, one teaspoon at a time. If it is too thin and watery, beat in a little extra flour, one teaspoon at a time. Continue adjusting until the batter coats a spoon smoothly without being stiff or runny.
5. 5Just before you are ready to dip the fish, whip the reserved egg whites using a clean whisk or hand mixer. Beat them until they form a stiff, white froth — when you lift the whisk, the whites should hold a peak and not slide around in the bowl. This step must be done at the last moment before cooking, as the whites will lose their volume if left to sit.
6. 6Gently fold the whipped egg whites into the batter using a large spoon or spatula. Use a light, scooping motion — fold from the bottom of the bowl up and over — to avoid knocking the air out of the whites. The batter should become lighter and slightly airy. Work quickly and proceed to dipping immediately.
7. 7Working one at a time, take each fish collop and dip it fully into the prepared batter, turning to coat all sides evenly. Allow any excess batter to drip off briefly before cooking. The collops are now ready to be fried according to your preferred method. Cook immediately after dipping to preserve the lightness of the batter.