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Colorado Deep-Fry Fish Batter

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Recipe Ingredients

1 (12 ounce) can light beer
1 cup sifted all-purpose flour
1 tablespoon salt
1 tablespoon paprika

Cooking Procedures

Sift flour, salt and paprika together. Sift into beer, lightly beating with wire whisk until light and frothy. This mixture may be used at once or after standing for several hours. When using batter, stir from time to time to keep it thoroughly mixed. Flour fish and dip into batter. Let fish rest several minutes before frying so it will not be too drippy. Fry at about 400 degrees F in oil until golden brown.

NOTE: This is also an excellent batter for onion rings and other vegetables. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

iquid to be added to the roux varies as to the sauce to be made. A white sauce requires either a clear, mildly flavored veal or chicken broth, or it is made with milk and cream, sometimes with the addition of an egg. A brown sauce ought always to be more or less piquant ; the broth used may either be of beef or from scraps and bones of dark meat, flavored with spice, onions, pickles, or other accessories of the kind. Professional cooks keep " stock " on hand for the making of sauces, b

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