Perfect Batter For Fish - cooking recipe

Ingredients

1 1/2 lbs fresh halibut or 1 1/2 lbs sole
3 teaspoons lemon juice
1 cup cold water
1/4 teaspoon salt
1/4 teaspoon white pepper
COATING FOR FISH
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white pepper
BATTER
1/2 cup luke water
1 1/2 teaspoons active dry yeast
3/4 cup all-purpose flour or 3/4 cup potato flour
1/4 teaspoon salt
1 teaspoon olive oil or 1 teaspoon canola oil
3/4 cup beer, of your choice
1 large egg white
1 pinch granulated sugar

Preparation

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