Directions
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.

Beer Batter #2

Ingredients
     2 Eggs, separated 
     3/4 cup Beer, room temperature
     2 Tbsp Vegetable oil
     3/4 cup Flour
     1 1/2 Tbsp Salt

Directions
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360 F.

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