For frying fish:
Beer makes the batter fluffy and gives it a slightly bitter flavor that goes well with fried fish. You can also mix the batter with wine, milk or water. Baking dough should be viscous, so that it completely encloses the fried food.
Preparation of the dough:
Sift the flour into a large enough bowl, season with salt and pepper, press a bulge in the center. Oil and egg yolk in the bulge form, gradually stir from the center beer into the flour. Stir the dough just until it is smooth, it should be quite viscous. Allow to swell at room temperature for about 30 min. Just before use, whip the egg whites to stiff peaks and mix into the batter.