S
sf
Guest
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.
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.