Baked Fish in Beer Batter

For the fried fish in beer batter, first season the flour with salt and mix with beer until smooth. Separate the eggs and set the egg whites aside for the time being. Stir the egg yolk into the beer batter and let the batter swell for about 15 minutes. Melt the butter on low heat and let it cool down a bit, then stir it into the beer batter with a hand mixer. Beat the egg whites until stiff and fold into the beer batter. Divide redfish or pollock fillet into bite-sized pieces and pat dry with some kitchen paper. Season with pepper and salt. Preheat the deep fryer without basket insert to approx. 170°. Pull the fish portions one by one through the batter and carefully place them in the hot deep-frying fat without the basket. Do not fry more than 5 or 6 fish pieces at a time. They must not touch each other. After about 5 minutes, lift the fried fish out of the fryer with a skimmer and drain on paper towels. Keep warm until the whole fried fish is fried in beer batter.

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