1 egg
1 cup flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon baking powder
1 cup beer
2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick
2 quarts vegetable oil, for frying
Remoulade Sauce, as an accompaniment, recipe follows
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped red onion
1 tablespoon minced green onion
1 tablespoon chopped Gherkin pickles
1 tablespoon chopped dill,
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper or hot sauce
1 lemon, juiced
Salt