1 (12 oz.) can dark beer
1 c. flour
1 tsp. paprika
1 dash cayenne pepper
1 dash salt
1 c. cornmeal


Mix together beer, flour, paprika, cayenne pepper, and salt to make batter.  Roll fish in cornmeal, dip in batter mixture and fry.

1 c. flour
1 egg yolk
2 T. beer
1/4 tsp. salt
3 T. milk
3 T. water
1 egg white
2 lbs. fish


Pour flour into large mixing bowl and make a well in the center.  Add the egg yolk, beer and salt.  Stir until well mixed.  Combine water and milk and add gradually to the mixture and stir until smooth.  For a lighter texture let batter stand for 30 minutes.  Beat egg white until stiff and fold into mixture.

2 eggs, separated
2/3 c. beer
1 c. flour
1/2 tsp. salt
1/2 tsp. paprika
2 T. cooled melted butter

Beat egg yolks until thick and lemon colored; gradually stir in beer; add salt, flour, paprika and melted butter.  Stir this mixture until it is smooth.  Before starting to fry fish, beat egg whites until stiff and then add to rest of the batter.  Be sure to wipe the fish dry before dipping them into the batter.

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 cup salad oil


Measure all ingredients into bowl.  Beat until smooth.  Salt and pepper before dipping.  Coat prepared food with flour.  Dip into batter.  Fry in hot oil until golden brown.