preparation
Cut fillets into pieces, about 3 x 1 1/2-inches. Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff but not dry; fold in. Pat fillets dry. Dip into batter, a few pieces at a time; lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375° for 2 to 3 minutes until golden brown and puffed. Drain on absorbent paper. Serve with French fried potatoes. |