Spicy Beer Batter

Spicy Beer Batter (Salmon Fish & Chips)

Ingredients
12 oz Beer (lager)
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1/2 tsp Crushed Red Pepper
2 Red Chili Peppers (diced)
2 cloves Garlic Pepper (diced)

Directions
Pour the beer into a large bowl. Sift the flour, salt, crushed red peppers and paprika into the beer, whisking until the batter is light and frothy. Add the Chili Peppers and Garlic (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side – less than 1 minute – turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges and/or Wasabe Tarter sauce.