This batter -- though still on the light side -- has more of everything: it's heartier, with more crunch, more flavor, and a little more oiliness.
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup milk
3/4 cup beer
1 tablespoon melted butter
1. Place the flour in a large mixing bowl, and blend in the salt and pepper.
2. Place the milk in a small bowl, and whisk in the beer and the egg, whisking until smooth. Whisk in the melted butter.
3. Whisk the beer mixture into the flour, whisking until smooth. Let rest for 1 hour.
Note: When ready to cook, dry fish or shellfish well, salt, coat lightly with flour, and then dip in the batter. Let excess batter drip off, then fry fish in 360degrees vegetable oil until golden brown outside, just cooked within. Serve immediately.
This batter -- though still on the light side -- has more of everything: it's heartier, with more crunch, more flavor, and a little more oiliness. It's great for full flavored shellfish, like shrimp, or for very lean fish that could use a little lubrication. Makes enough batter for 2 pounds fish or shellfish