• 1.5 pounds of fillets
• 1 package dry yeast
• 1 cup warm beer
• 1 cup all-purpose flour
• pinch of salt
• one egg white

In a warm bowl, dissolve one package dry yeast in 1/2 cup warm beer. Add one cup all-purpose flour, salt, and stir.

Cover with cloth and let it stand for 1/2 hour.

Fold in the egg white and use immediately.

Add more beer as needed for a batter that just drips off the spoon.

The fillets must be cold when dipped and dropped into the skillet or deep fryer.

Editor’s note: I’m going to try this but will probably add more than a dash of Creole or Cajun seasoning. You may want to start out with a warm beer and a cold beer. Use the warm one in the batter and the cold one; well, you’ll figure something out!