English Beer Batter

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This beloved recipe, which has been in my family for decades, is great for making authentic english-style fish & chips. It also makes excellent onion rings or zucchini squash half-moons." be sure and plan your fish fry in advance as this batter requires a few hours refrigeration."

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Steps

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Let beer stand at room temperature until flat.

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Refrigerate egg whites.

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Beat together egg yolks , beer , butter or oil , salt and pepper.

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Whisk into flour to make a smooth batter.

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Refrigerate batter 3-12 hours.

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When ready to fry fish pieces , bring egg whites to room temperature then beat them until stiff.

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Fold beaten egg whites gently into beer batter.

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Blot fish pieces dry with paper towels.

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Dredge each lightly with flour then dip into batter to cover completely.

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Deep fry fish , a few pieces at a time , at about 375 until batter is cooked and deep golden-brown.

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Drain on absorbent paper then serve.

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Ingredients

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eggs, beer, butter, salt, pepper, flour