Batter1½ cups all-purpose flour½ teaspoon salt1 egg, separated12 ounces beer1 tablespoon vegetable oilOil for deep fryingFish2 pounds cod fillets, rinsed, patted dryFlour for dredgingSalt and pepper or all-purpose seasoning, optionalTartar sauce, optionalIn a large bowl, sift together the flour and salt; make a well in the center. Add the egg yolk and half of the beer; whisk, gradually drawing in the flour to form a smooth paste. Stir in the remaining beer and the oil; do not over mix. Cover and let stand for 15 to 30 minutes.Meanwhile, heat the oil for deep-frying (you’ll need at least 8 cups) to 375 degrees.Cut the cod fillets into 4-inch pieces. Beat the egg white until very foamy and fold it into the batter. Place the flour in a pie plate or shallow dish and season with salt, pepper or all-purpose seasoning.Working in batches, dredge the fish pieces with flour, shaking to remove the excess. Dip a piece into the batter and place in the hot oil. Fry about 4 minutes, depending on the thickness of the fish, or until golden brown and crisp. Remove and drain well on paper towels; keep warm. Repeat with remaining pieces of fish. Serve with tartar sauce, if desired, and coleslaw.

Adapted from “Anne Willian’s Cook It Right” by Anne Willian (Readers Digest, $29.95).