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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Let beer stand at room temperature until flat. | 2. 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. | 3. 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. | 4. Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely. | 5. Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		separated	143.0	0.72	12.56	9.51
beer	3/4	cup		-	-	-	-
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
salt	1	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
flour	1 1/3	cups		771.04	168.8072	12.5347	2.9915
flour				771.04	168.8072	12.5347	2.9915

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.