Beer batter is the best of all batters and although it is most commonly linked to fish you can use it on chicken and vegetables too.
Great recipie! If you dredge whatever you're frying in flour before you put it in the batter, it helps the batter stick more and makes it thicker. - 22 Feb 2007 (Review from Allrecipes USA and Canada)
Simple, tasty batter. I added just a little salt to enhance flavor. I use it to make fried shrimp with onion rings on the side. It helps to dust your fish, shrimp, etc. with flour first, then dipping in the batter. Some people have said this batter is too thin; add a little more flour if you like, but note that a heavy batter will fry up very dense and retain a lot of oil. - 07 Oct 2003 (Review from Allrecipes USA and Canada)
This was an excellent recipe, except for the fact that the fish got very soggy when it cooled. My oil was plenty hot, I dried the fish first (as someone else had suggested) and drained them real good. Does anyone have a suggestion on how to keep the fish crispy? - 05 Aug 2002 (Review from Allrecipes USA and Canada)