Ingredients

1. 2 lbs white firm fish filets cut into strips
2. 1 1/2 cups unbleached all-purpose flour
3. 1 egg, separated
4. 1/2 cup beer
5. 1/2 cup milk
6. canola oil for frying

For Tartar Sauce:

1. 1 cup mayonnaise
2. 4 - 5 small sour pickles (gherkins) chopped
3. 4 green olives with pimientos, chopped
4. 1 Tbs minced onion
5. 1 tsp dijon mustard
6. 1 Tbs minced fresh parsley
7. 1 tsp minced fresh chives
8. Salt & Pepper

Preparation

Put one cup of flours and the salt in a large bowl. Make a well in the center. Beat the egg yolk with the beer and milk. Pour the liquid into the well in the flour and mix with a wire whisk. If more liquid is needed, add extra milk. Avoid over mixing the batter, but whisk until thick and smooth (like heavy cream).

Beat the egg white until soft peaks form. Fold this gently into the batter, blending well. Heat 3/4 to 1 inch of oil over medium-high heat in a large, deep skillet, or use a deep-fryer heated to 375°.

Pat the fillets dry. Dust 1 fillet at a time with the remaining flour and dip it into the batter. Carefully lower 1 fillet at a time into oil, allowing the oil to reheat for a moment before adding the other. Fry 2 - 3 fillets at a time — careful not to crowd them. Fry each side until it is deep golden brown, 4 - 5 minutes. Serve with malt vinegar and lemon wedges.