English Beer Batter

Ingredients

• 2 eggs, separated
• 3/4 cup beer
• 1 tablespoon melted butter or vegetable oil
• 1 teaspoon salt
• 1 dash pepper
• 1 1/3 cups flour, plus
• additional flour (for dredging)

Directions

1. 1

   Let beer stand at room temperature until flat.

2. 2

   Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.

3. 3

   When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.

4. 4

   Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.

5. 5

   Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.