Is this a novel idea, or was I just on the slow train? I whipped some egg whites to stiff peaks and folded them into my usual beer batter for fish and onion rings today, and wow!
The batter was a lot fluffier and crisper than before, with plenty of air between the outer crust and fish. I already know this batter won't be for everyone, but for people who seek a crisp rather than dense/crunchy beer batter crust, this is really worth trying. Check out the photo at www.chezpei.com .
As a bonus, this gets added to the "Uses for egg whites left over from egg yolk recipes" list that I'm forever compiling. I thawed some frozen egg whites and they whipped up perfectly for this.