Ingredients for batter:
2 cups all purpose flour, sifted
1+ Tablespoon baking powder
2 Tablespoons sugar
1 pinch salt
1 Tablespoon corn starch
3/4 cup beer
1 1/2 cups water
1/2 cup milk
2 each egg whites, whipped to stiff peaks
5-6 cups canola oil, for frying

Procedures:
Mix dry ingredients well. Add all liquids except egg whites and stir until smooth and creamy. Just before frying, add the egg white and fold in.
Heat oil in a heavy skillet over medium high heat. Once the fish frying begins, adjust heat accordingly.

Ingredients for the fish:
2 1/2 pounds cod, haddock, sole or other firm-fleshed fish, boneless, skinless, cut into strips
1 cup flour
2 lemons, cut into wedges
worcestershire sauce to taste

Procedures:
Rinse fish and pat dry. Season with worcestershire, lemon, and dust lightly with flour. Dip into batter, drain excess and carefully lower into hot oil. Fish batter should bubble immediately or oil is not hot enough. Cook 3-4 minutes or until golden and crisp.

Serve hot with freshly cooked french fries or potato chips. Serve with malt vinegar (lemon and tart sauce is great, too.)