Beer Batter (Fish or Chicken)

2 eggs, separated
1 T oil
1 t salt
1/4 t pepper
1-1/3 c flour
3/4 c flat beer

Beat egg yolks with oil, salt and pepper. Alternately add beer and flour. Beat well and refrigerate for 3-12 hours.

When ready to use, carefully fold in stiffly beaten egg whites.

Preheat oil to 360.

Pat fish or boneless breasts dry, coat lightly with flour, then dip into batter. Place in hot oil and fry: fish for 3 minutes; chicken 5-8 minutes.