Raw materials:

2 cod sticks (or arowana), 2 eggs, 250 ml beer, salt, flour, self-raising flour, oil, potatoes (too lazy to buy frozen French fries in the supermarket), apple vinegar/salt/ketchup/mustard sauce.

Exercise:

1. Wash and peel potatoes, cut them into strips, add water to cook them, drain the water, and then put the cooked potatoes in the refrigerator to freeze hard.

Fish can be whole or cut into pieces, as you like.

3. Mix flour and self-raising flour, and add appropriate amount of salt; Egg yolk and protein are separated; Dig a small hole in the mixed flour, put an egg yolk, then add 250 ml of beer and a little oil and water, then beat it into a cream batter and let it stand for 30 minutes.

4. Beat the egg whites of two eggs until they are frothy (if you have any, you'd better use an eggbeater, otherwise it will be soft ...), and then add them to the paste.

5. Pour the oil into the pot, heat it to about 180 degrees, and put the chopsticks into the pot. If there are small bubbles next to chopsticks, it will be almost the same.

6. Put the fish in the paste and wrap it in a layer. Put it in the oil pan. After 3-4 minutes, the fish will float up by itself. Turn it over for another 3-4 minutes and it will be golden yellow. After cooking, put it on kitchen paper to absorb oil. If there is no kitchen paper, you can use bread.

7. Take out the frozen French fries and fry until golden brown. Don't take too long.

8, fix ~ set the plate ~ like ketchup with ketchup, like mustard sauce with mustard sauce, traditionally use apple vinegar and lemon ~ ~