Preparation time: 10 minutes
Cooking time: 4-5 minutes
Difficulty: Easy - for beginners
1 to 1 1/2 lb. fish fillets cut into 4-6" segments.
2 egg whites stiffly beaten OR 4 tsp. merengue or egg white powder and 4 T. stiffly beaten (beat egg whites or merengue mixture until stiff peaks form)
1/2 c. corn starch
1/2 c. flour
2 t. salt
1 c. beer (We use Honeywiess or Stella)
Veg. oil, coconut oil or shortening
Mix flour, corn starch and salt, stir in beer, genlty fold in egg white mix. Let stand a few minutes. Cut fish into serving size pieces and dry thoroughly.
Heat about 1 1/2 to 2" oil in skillet to about 375°F. If you want you can sprinkle fillets lightly with flour before dipping in batter but it's not necessary. Dip each fillet in batter allowing excess to run back into bowl. Fry turning once, until brown, about 5 minutes. Serve with tartar sauce on side.
Tartar sauce recipe here - https://apps.facebook.com/recipebinder/recipe.html?rid=50048