Beer Batter

1- 12 oz can of light beer
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon paprika

  1. You will need additional flour - enough to coat chicken or shrimp
  2. Pour the beer into a large mixing bowl. Sift the flour, salt and paprika into the beer, whisking until the batter is light, and frothy. (The batter can be used immediately or stored for up to a week, but be sure to whisk it occasionally.)
  3. Heat at least 2 inches of oil in a frying kettle or electric fryer. when the oil reaches around 375 degrees, quickly dredge the chicken or shrimp in the flour, shaking off excess then dip in the beer batter, coating well, and drop into the hot oil (can be done in 2 batches if you have a lot of pieces to do).
  4. When they are brown on one side, turn and brown on the other side. Drain onto paper towels.

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