using a light red real ale in batter i find is best.
start by whisking some flour 3/4 wheat 1/4 corn and a little beer together until a thickish paste is formed.
whisk 2 egg whites
next gently fold in the rest of the beer and egg white with a metal spoon to avoid knocking air out of mixture.
leave mixture in fridge for at least a hour.
i have also had some success with adding a little baking powder to the flour mixture.
season with salt or even better fish sauce (a aisian sauce similar to soy )
batter seals fish inside and steams the fish in its own juices as well as giving a chrispy coating.
as far as fish goes fresh is best but smoked is better esp the one that is naturally not using liquid somke. easly identfied by the fact it is not the orange colour cheaper smoked haddack is.
