12 oz. beer
1C flour
1 t salt
1 T paprika

Place the flour, paprika and salt in a mixing bowl. Gradually add the
beer, whisking or beating until the batter is smooth and thin.

Use immediately or store up to 2 weeks.

Dredge your chicken or fish in flour, shake off excess and dip into
the beer batter, coating well. Fry at 350°-375° until done.
--

Practice safe eating. Always use condiments.

"sf" wrote in message
...
12 oz. beer
1C flour
1 t salt
1 T paprika

Place the flour, paprika and salt in a mixing bowl. Gradually add the
beer, whisking or beating until the batter is smooth and thin.

Better version:

1. Place the flour, paprika, and salt in a mixing bowl.

2. Drink the beer.

3. When needed, add another beer to the flour mix. While you're
at it, pop open another one for yourself, too, because after all, this
IS hard work, and by God, you've earned it.

There - now isn't that better than having a perfectly good beer
sitting there unusable, 'cause it's got all that flour and stuff in
it, for two full weeks? :-)

Bob M.

On Tue, 04 Apr 2006 19:38:15 GMT, Bob Myers wrote:


"sf" wrote in message
...
12 oz. beer
1C flour
1 t salt
1 T paprika

Place the flour, paprika and salt in a mixing bowl. Gradually add the
beer, whisking or beating until the batter is smooth and thin.

Better version:

1. Place the flour, paprika, and salt in a mixing bowl.

2. Drink the beer.

3. When needed, add another beer to the flour mix. While you're
at it, pop open another one for yourself, too, because after all, this
IS hard work, and by God, you've earned it.

There - now isn't that better than having a perfectly good beer
sitting there unusable, 'cause it's got all that flour and stuff in
it, for two full weeks? :-)

LOL!
--

Practice safe eating. Always use condiments.