Fish in dough (beignets de poisson)

1. Pour the flour and salt into a bowl. Separate the egg white from the yolk. Add egg yolk, beer to flour and stir. Add heated butter, mix. Beat the egg white until air foam forms and mix with the dough.

2. Cut boiled or emptied fish into pieces. Mix the fish with the finely chopped spring onions and allspice.

3. Mix the fish with the dough so that the dough wraps around all the pieces of fish. Using a teaspoon, gently toss the dough-coated pieces of fish into the boiling fat (oil). Remove as you are ready and put on paper so that the glass has extra oil. Serve hot.