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CRISP BEER-BATTER FISH 
1 egg
3/4 c. beer, at room temperature
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. baking powder
1 lb. fish fillets (scrod)
1/4 c. additional flour for dredging
Vegetable oil or shortening for frying

Beat the egg, then beat in beer. Whisk in the flour, salt and pepper until smooth. Cover and let stand 30 minutes. Just before frying, stir in the baking powder. Pour enough oil in fry pan to cover fish, but no more than 2/3 full to allow for rapid bubbling. Heat 375 degrees. Cut fish into serving size pieces and pat dry with paper towels. Dip into flour and then batter. Lower into hot oil and fry about 3 minutes or until golden brown and puffy. Drain. Approximately 4 servings.
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