English Beer Batter - cooking recipe

Ingredients

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)

Preparation

Let beer stand at room temperature until flat.
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.
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.
Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
Deep fry fish, a few pieces at a time, at about 375\u00b0 until batter is cooked and deep golden-brown; drain on absorbent paper then serve.