1 pkg. yeast
1 c. beer, warm
1 c. flour
Pinch of salt
1 egg white

In a warm bowl, dissolve yeast in 1/2 cup warm beer. Add 1 cup flour and salt. Add more beer as needed for "sticky-run" batter. Cover with a cloth and let stand in a warm place for 1/2 hour or more. Fold in egg white. Completely cover fish filets with batter and deep fat fry until a golden brown. Batter also may be used for onion rings.