Beer Batter for Tempura

I remember my dad making this for fried fresh Atlantic shrimp that we all went and caught ourselves! Wonderful for all types of tempura cooking. REMEMBER to add beer a little at a time (it won't take a whole beer!) and you must chill to let set. DO NOT POUR ALL LIQUID IN AT ONCE!! A LITTLE AT A TIME. AND ALLOW CHILL TIME TO "SET" BATTER.

• Ready In: 9 mins
• Yields: 1 cup roughly

Ingredients

• 1⁄2 cup flour
• 1⁄2 cup cornstarch
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  beer (about 6oz)

Directions

1. Mix dry ingredients in bowl.
2. Add beer a little at a time until desired thickness (about the thickness of pancake batter).
3. Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
4. Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
5. Pour mixture over food and chill for one hour.
6. Remove when ready to fry and drop one at a time in hot oil until golden brown.