2 lbs. fresh fish fillets, cut to 3" pieces
1 c. flour
1/2 tsp. salt
1 egg yolk, room temperature
1 c. beer, room temperature
2 egg whites, room temperature
Vegetable oil for frying

Wash fillets and pat dry. To make the batter mix flour and salt in large mixing bowl. In a separate bowl lightly beat the egg yolk and beer. Pour into well in center of flour mixture. Whisk until smooth. Do not overwork the batter. Let rest 45 minutes (lighter batter). Beat egg whites until they form soft peaks. Gently fold whites into batter until well blended. Dip a few pieces at a time and when coated put in hot oil, 375 degrees. Deep fry until golden 5 to 10 minutes. Drain on paper towels.