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.