English Beer Batter

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

1. Let beer stand at room temperature until flat.
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. 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. Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
5. Deep fry fish, a few pieces at a time, at about 375u0b0 until batter is cooked and deep golden-brown; drain on absorbent paper then serve.

eggs, beer, butter, salt, pepper, flour, flour

Taken from www.food.com/recipe/english-beer-batter-170415 (may not work)