How to cook
Cut the fish fillets, which have been cleaned from the skin and bones. You can tear them into small or larger chunks.
Marinate them for 3-4 hours in a mixture of soy sauce, the freshly squeezed citrus juices and white pepper.
When the fish bites are marinated, take them out and leave them at room temperature for a few minutes, so that they are not too cold and can be cooked well in the fluffy breading. White fish cooks very quickly, but lets not risk it.
For the breading, separate the egg whites from the yolks from the two large eggs.
Beat the egg whites into a fluffy white mixture with a pinch of salt and mix the egg yolks with the beer and beat them.
Add enough flour to the yolk and beer mixture, so that a thick paste is obtained. Then add the egg whites and mix gently, until they are fully integrated.
Roll each piece of fish in flour to absorb the moisture and then dip them in the breadcrumbs, so that they cover the bites tightly.
Fry, until they aquire a golden color in the heated oil over medium to high heat - 7-8th degree, but not maximum, so that the fish beignets don't burn on the outside and stay raw on the inside.
Place the breaded fish on a layer of kitchen paper, so that it can absorb the excess fat.
Serve them with your favorite fish sauce.
Enjoy your meal!