Beer Batter III

Description
Beer! whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a french onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard?

Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360°F. until done. However, James "missed the boat" on this one - itis far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but that's another story.
 * Makes 4 servings.
 * Does 2 lbs of veggies or 6 fish fillets, depending upon their size.

Ingredients

 * 2 eggs, separated
 * 2 tbsp vegetable oil
 * 1½ tbsp salt
 * ¾ cup beer, room temperature
 * ¾ cup flour

Directions

 * 1) To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
 * 2) Stir batter until thoroughly mixed.
 * 3) Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point.
 * 4) Just before using batter, stir it well again.
 * 5) In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.