To make beer batter to use in deep fat frying, combine 1 beaten egg and 1 cup of beer in a bowl. Combine 1 cup of cake flour, 1/4 teaspoon of salt and 1/4 teaspoon of paprika in a separate bowl. Stir the beer mix into the flour mix, and whisk until smooth. Dredge food lightly in flour before dipping it in the batter. Experiment with different beers for different flavor profiles.
Alternatively, make a cheaper, no-mess beer batter by pouring 1 cup of beer into a 7-ounce container of shake-and-pour buttermilk pancake mix instead of water. Close the lid, and shake the container until the batter is smooth. Dip food directly in the container before frying.
Make a richer-tasting variation by combining 3/4 cup of beer, 2 egg yolks, 1/2 cup plus 1 level tablespoon of all-purpose flour, and a pinch of salt and pepper in a mixing bowl, and beat until smooth. Refrigerate for one hour, then whip the remaining egg whites to stiff peaks and fold into the batter.
Bubbles in the beer add body and lightness to batter. Depending on the type of beer used, it also adds color and flavor. The alcohol in beer also helps keep crusts light and crisp and lowers the risk of overcooking, compared to food fried using other methods. Try dipping fish, french fries or onion rings in beer batter before deep fat frying.