1 1/2 c. flour
2 egg yolks
1-2 egg whites, beaten stiff
1/4 c. oil
1 tsp. salt
1 c. beer (may be stale)

Make an hour before you want to cook. Mix everything but egg whites together, just to moisten as you do pancake batter. Refrigerate for 1 hour. When you are ready to cook.

Beat 1 egg white until stiff and mix into the batter. If the batter is too thick, add another beaten egg white. Dip fish or onions in batter and deep fat fry for a very crisp covering.