Gingered Beer-battered Bass.
Kids love these.
Vegetable oil. 1 cup of cornstarch. 2 eggs, separated. 3/4 cup of beer. 2 tablespoons of soy sauce. 1/2 a teaspoon of ground ginger. 1/2 a teaspoon of dry mustard. 1/2 a teaspoon of salt. 1 cup of all purpose flour. 1/4 a teaspoon of black pepper. 1 and 1/2 pounds of filleted bass or substitute fish with the skin removed.
In a deep fat fryer or a deep frying pan, heat 2 inches of vegetable oil to 375ºF. In a medium mixing bowl, mix together the cornstarch, egg yolks, beer, soy sause, ginger, mustard and 1/4 a teaspoon of salt.
In another bowl, beat the egg whites at high speed with a electric mixer until the egg whites become a stiff foam, but not a dry foam. Fold into the beer batter.
In a shallow dish, combine flour, the remaining 1/4 a teaspoon of salt and the black pepper. Dip the fish first into the batter and then coat them in the flour mixture. Fry them in the hot oil until they are golden brown. Drain the oil off with a paper towel in a plate and serve.