Partially defrost fillets so they can be separated. Cut into pieces about 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour, and seasonings. Mix until smooth. Beat egg whites stiff, but not dry, fold in. Pat fillets dry. Dip into batter, a few pieces at a time, lift out and drain slightly with a fork or slotted spoon.

Fry in deep fat heated to 375* for two to three minutes, or until golden brown and puffed. Drain on absorbent paper.