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Beer Batter
2 eggs, separated
2 tablespoons vegetable oil
1 1/2 tablespoons salt
3/4 cup beer, room temperature
3/4 cup flour
To prepare, place flour in a mixing bowl and add egg yolks, salt,
oil, and beer. Stir batter until thoroughly mixed. Cover bowl with
plastic wrap and allow it to rest in the refrigerator for at least
2 hours or as long as 24 - the longer the better, to a point. Just
before using batter, stir it well again. In a separate bowl, beat
egg whites until stiff but not dry; gently fold egg whites into
batter.
Trim vegetables, wash, dry thoroughly, dust with flour, dip into
the batter, and fry in oil at 360F. until done.
This recipes does 2 pounds of vegetables or 6 fish fillets, depending
upon their size.
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Batter 04