First season the flour with salt and mix with the beer until smooth. Separate the eggs and set the egg whites aside for now. Stir the egg yolks into the beer batter and let the batter swell for about 15 minutes. Melt the butter at a low temperature and let it cool down a little, then stir into the beer batter with a hand mixer. Beat the egg whites until stiff and fold into the beer batter.
Divide the redfish fillet or pollack fillet into bite-sized pieces and pat dry with a little kitchen paper. Season with pepper and salt.
Preheat the deep fat fryer to approx. 170 ° without the basket insert. Pull the fish portions one by one through the batter and carefully place in the hot frying fat without a basket. Do not fry more than 5 or 6 pieces of fish at a time. They are not allowed to touch. After about 5 minutes, lift the fried fish out of the deep fryer with a slotted ladle and let it drain on kitchen paper. Keep warm until all the fish is fried.
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