In a large bowl, sift together the flour and salt; make a well in the center. Add the egg yolk and half of the beer; whisk
gradually drawing in the flour to form a smooth paste. Stir in the remaining beer and the oil; do not over mix. Cover and let
stand for 15 to 30 minutes.
Meanwhile, heat the oil for deep-frying (you'll need at least 8 C) to 375°.
Cut the cod fillets into 4-inch pieces. Beat the egg white until very foamy and fold it into the batter.
Working in batches, dredge the fish pieces with flour, shaking to remove the excess. Dip a piece into the batter and place in
the hot oil. Fry about 4 minutes, depending on the thickness of the fish or until golden brown and crisp. Remove and drain
well on paper towels; keep warm. Repeat with remaining pieces of fish. Serve with tartar sauce
Ingredients
Directions
In a large bowl, sift together the flour and salt; make a well in the center. Add the egg yolk and half of the beer; whisk
gradually drawing in the flour to form a smooth paste. Stir in the remaining beer and the oil; do not over mix. Cover and let
stand for 15 to 30 minutes.
Meanwhile, heat the oil for deep-frying (you'll need at least 8 C) to 375°.
Cut the cod fillets into 4-inch pieces. Beat the egg white until very foamy and fold it into the batter.
Working in batches, dredge the fish pieces with flour, shaking to remove the excess. Dip a piece into the batter and place in
the hot oil. Fry about 4 minutes, depending on the thickness of the fish or until golden brown and crisp. Remove and drain
well on paper towels; keep warm. Repeat with remaining pieces of fish. Serve with tartar sauce