Beer Batter for Frying

Pour a 12 oz. can of any cold beer in a bowl.  Sift into beer 1 1/2 cups all-purpose flour, 1 Tbsp. salt, and if you wish to color the batter, 1 Tbsp. paprika.  Stir with a wire whisk until light and frothy.  Allow foam to settle. Use immediately.  For thicker batter, add a little more flour until it is the desired consistency.  Delicious for frying eggplant chunks, mushrooms, green beans, onions or other vegetables, as in Tempura, also for shrimp, scallops or fish chunks.  Fry in oil at high temperature (350 to 375E).

Michael fries fish in a batter like this and it is delicious.