English Beer Batter

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 375u00b0 until batter is cooked and deep golden-brown; drain on absorbent paper then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.