2 pounds baccalà or stoccafisso (prepared according to instructions on page 10)
1 1/3 cups heavy cream
2 large egg whites
4 to 6 cups peanut oil
2 lemons
Steps:
Place the flour in a medium bowl and stir in enough beer to form a batter the consistency of heavy cream. Cover the batter and set aside.
Place the prepared baccalà in a large bowl and, with two forks, finely shred the fish. Stir in the cream, blending the elements until thick.
In another bowl, beat the egg whites until they form stiff but not dry peaks. Gently fold the egg whites into the creamed baccalà.
In a large, deep sauté pan or a deep fryer, heat the peanut oil over a medium flame. With your hands, form ovals of the baccalà mixture, about 3 inches or 2 inches, then quickly dip them in the beer batter. Fry the fritters in the very hot oil. Cook the fritters until deeply golden before turning them, then cook the other side, and remove them with a slotted spoon to absorbent paper towels. Present the fritters as fast as you can, with wedges of lemon and cold white wine.
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