Number of Servings: 4 Ingredients: Beer Batter      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 Hot Sauce      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) Fish 4 medium fillets Ling Cod Directions: 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