1) Combine beer, egg yolk, flour and 1/2 tsp salt.

2) Beat well until it becomes thick.

3) Set aside in the fridge for one hour.

4) Sprinkle some salt and pepper over the fish. Pat them and make sure they are well coated with salt and pepper. Splash the rice wine and marinate the fish fillet for 15 to 20 minutes.

5) Next, before cooking, whip the egg white until it becomes soft and foamy.

6) Fold the egg white into the batter.

7) Mix carefully.

8) Now you have the most precious drunken batter, dip the fish or put the fillet fish straight into the bowl of batter and start frying 3 pcs at a time.

9) For the dip.. I just prepared some Yamasa soy sauce with Wasabi from tube and lemon juice.