Back

BEER BATTER

• 1  12-ounce can lite beer
• 1-1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 cup flour (keep separate)

1. Pour the beer into a large bowl. Sift 1-1/2 cups flour, salt, and paprika
into the beer, whisking until the batter is light and frothy.

Note:The batter may be used immmediately or stored in the refrigerator
for up to a week, but be sure to whisk it occasionally.

2. Heat at least 2 inches of oil in a frying kettle or electric fryer.

3. Just before it reaches 375 degrees, quickly dredge the fish/shrimp with flour,
shaking off excess, then dip in the beer batter and drop into the hot fat.

4. When brown on one side turn and brown them on the other side..

5. Drain on paper towels. Serve hot with lemon wedges.