Mix the flour and salt. Then pour in beer, melted butter, rum, and a bit of water, and whisk together.

Let it rest in the refrigerator for 1 hour, then gently fold in the stiffly beaten egg whites (to avoid deflating them). 

 

Dip the tails in the beignet batter and deep-fry them in a deep fryer/pot at 180 degrees Celsius (356 degrees Fahrenheit) for 2 minutes (or until golden).

Serve immediately with a lemon wedge and alongside mayonnaise or aioli.