English Beer Batter

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.