- 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!