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1
TO PREPARE FISH:
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In a bowl, mix together lemon juice and cold water.
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3
Remove skin from fish and discard.
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4
Cut fish into desired size.
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Place fish in lemon/water and wash well.
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Remove from water and season with salt and pepper.
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Place in refrigerator to chill while preparing batter.
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8
TO PREPARE BATTER:
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In a small bowl, add luke warm water and sprinkle yeast over.
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Cover and let stand for 10 to 15 minutes until dissolved and frothy.
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11
In a medium size mixing bowl, mix together flour, salt and sugar.
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Make a well in the center.
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Add dissolved yeast, oil and 2/3's of the beer.
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Stir with a wooden spoon to combine.
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Now stir in the remainder of beer and mix well.
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Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
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17
Prepare deep fryer using a vegetable oil; heat to 375 degrees F.
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In a small bowl, whip egg white until soft peaks form.
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Fold egg white into refrigerated batter.
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In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper.
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21
Dry fish on paper towelling.
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Coat fish in seasoned flour patting the fish so that it is evenly coated.
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Shake off any excess flour.
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Using a fork, dip coated fish in batter and let excess batter drip off.
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25
Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces.
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26
Serve with a tartar sauce.
