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Put the flour in a large bowl and whisk in the egg yolks and olive oil. Add beer and whisk to make a smooth batter. Season with salt. Let mixture stand for 1 hour.
Sprinkle fish with parsley and cilantro leaves and combine in a bowl. Refrigerate until batter is ready.
Heat oil in a skillet or in a deep fry pan over medium heat.
Whip egg whites until stiff and fold into the batter. Season fish with salt. Carefully dip fish into the batter and fry until golden.
It is better to fry the fish in batches. Transfer the fish to a baking sheet, previously lined with paper towels.
Keep in oven preheated to 350ºF (180ºC) until all fritters are done.
Serve with lemon wedges.
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