Battered Fish

Separate the eggs and set the egg white aside for later.

Sift the flour into a bowl, add the sugar and mix well.

Put the beer, salt and egg yolk in the center and stir everything into a smooth batter.

Mix the milk with 6 tablespoons of water and gradually stir it in until the batter is thick yet smooth.

Let the batter rest for 30 minutes.

Whip the egg white until stiff and gently fold it into the batter.

Wash and pat the fish fillets dry, drizzle with lemon juice, season with salt and pepper, then dredge in flour.

Heat about 1 liter of oil in a pan or deep fryer.

Dip the fillets into the batter, let them drain briefly and fry for 4–5 minutes until golden brown.