Fried Flounder In Beer Batter

• 1 1/2 pound flounder fillets
• Lemon juice
• Coarse salt and freshly ground pepper to taste
• 2 large eggs, seperated
• 1/2 cup beer
• 1/2 cup flour
• 1/2 teaspoon baking powder
• Oil for deep frying

1. Cut the fillets into three-by-four-inch pieces.
2. Sprinkle with lemon juice and season with salt and pepper.
3. Set aside.
4. Combine the egg yolks, beer, flour and baking powder.
5. Mix thoroughly.
6. Whip the egg whites until stiff.
7. Gently fold the egg whites into the batter until well mixed in.
8. Heat the oil to 375 degrees (or to almost smoking point).
9. Put the fish into the batter and shake off excess.
10. Fry a few pieces at a time, turning with a slotted spoon when they rise to the surface.
11. Drain on paper towels and keep warm until ready to serve.

lemon juice, salt, eggs, beer, flour, baking powder

Taken from cooking.nytimes.com/recipes/10184 (may not work)