Number of Servings: 4
1 1/2 cup flour
1 teaspoon salt
1/4 teaspoon white or fresh ground pepper
1 tablespoon Canola oil
2 beaten egg yolks
3/4 cup flat beer
2 egg whites
1/2 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon pepper hot sauce (or to taste)
4 medium fillets Ling Cod
Combine flour, salt, pepper, Canola oil, eggs yolks and then add beer. Cover and refrigerate for 3 hours up to over night.
Just before using, fold in 2 stiffly beaten egg whites.
Mix hot sauce ingredients and refrigerate.
Completely coat pieces of fillets with batter and deep fry in clean oil at 375 degrees F until golden brown.
It is best to use about the same size pieces for uniform cooking.
Serve and add hot sauce to taste.
Notes & Variations:
It makes the best fish and chips.
Contributor: John Hall, RRGC