Ingredients

• 2 pounds panfish fillets
• 1 cup flour
• 1 egg yolk
• 1/4 cup beer
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/4 cup cold water
• 1 egg white

Rinse fillets in cold water, pat excess moisture.
Cut fillets into 1/2 inch portions.
Place flour in mixing bowl. Make a hole into center and add egg yolk, beer and salt. Stir well.
Combine mile and water and add half to batter. Stir until blended.
Add the remaining milk and water, a tablespoon at a time. Stir until batter is smooth.
Heat 4 or 5 inuces of oil or shortening in a deep fryer to 375 degrees F.
While oil is heating, beat egg white until it forms peaks, gently fold into batter.
Dip 2 to 3 portions of fish at a time into batter. When completely coated, put fish into hot oil.
Fry 4 to 5 minutes or until golden brown.

Makes 6 servings.