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1 1/2 pounds fresh rockfish fillets
2 eggs -- separated
1/2 cup beer
1/4 cup milk
1 cup flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips"
2 eggs -- separated
1/2 cup beer
1/4 cup milk
1 cup flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips"