Frittelle di Baccala

• 1 1/2 cups all-purpose flour
• 12 ounces beer
• 2 pounds baccala or stoccafisso (prepared according to instructions on page 10)
• 1 1/3 cups heavy cream
• 2 large egg whites
• 4 to 6 cups peanut oil
• 2 lemons

1. Place the flour in a medium bowl and stir in enough beer to form a batter the consistency of heavy cream.
2. Cover the batter and set aside.
3. Place the prepared baccala in a large bowl and, with two forks, finely shred the fish.
4. Stir in the cream, blending the elements until thick.
5. In another bowl, beat the egg whites until they form stiff but not dry peaks.
6. Gently fold the egg whites into the creamed baccala.
7. In a large, deep saute pan or a deep fryer, heat the peanut oil over a medium flame.
8. With your hands, form ovals of the baccala mixture, about 3 inches or 2 inches, then quickly dip them in the beer batter.
9. Fry the fritters in the very hot oil.
10. Cook the fritters until deeply golden before turning them, then cook the other side, and remove them with a slotted spoon to absorbent paper towels.
11. Present the fritters as fast as you can, with wedges of lemon and cold white wine.

flour, beer, baccala, heavy cream, egg whites, peanut oil, lemons

Taken from www.epicurious.com/recipes/food/views/frittelle-di-baccala-391083 (may not work)