Deep-fried Chinese fish in batter

To cook deep-fried Fish in Chinese, he first cut out all the bones from the fish. Then he cut the fillet very thinly, otherwise it wouldn't fry properly, at least that's what he said. After that, we made a batter of ice, flour and beer. We mixed all these ingredients and waited until the ice melted. Then we finely chopped the tomatoes. Tomatoes were put in a deep mortar, salted, peppered to taste and crushed. Vegetable oil was poured into a deep frying pan and put on fire. After that, the fish fillets were rolled in flour, and then in batter. As soon as the oil warmed up, we began to lower the fish into boiling oil and fry until golden brown, about 3 minutes. Juice was squeezed out of lemon and lime, olive oil was added and all these ingredients were thoroughly mixed. Then they put the salad in a small bowl, put it on a large dish, and put the pieces of fish next to the salad. In this form, we served this dish to the table. Bon appetit!