Summary

Ingredients

• 250 ml flour
• 250 ml beer, light or dark, dark is stronger
• 1 egg white
• 4 fish fillet (s), not too big (e.g. Victoria perch)
• 1 pinch (s) salt
• Oil, for deep-frying
• Champagne vinegar
• 4 port. French fries

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Instructions

1. Beat the flour, beer and a pinch of salt into a creamy dough. Beat the egg white until stiff and fold into the batter. Let the dough rest in the refrigerator for about half an hour.
2. If necessary, pull the fish fillets through the batter and fry them in sufficient hot oil (approx. 3-4 minutes).
3. Drizzle the fish with vinegar, like in England (caution) and serve with french fries.