We really enjoy a good Fish Fry at Kenai Riverfront on Friday's in the summer, and if you're here you'll see that it's not all fried fish, instead it's a whole variety of spontaneously prepared fish.  Still, for frying, and coating a wide variety of preparations from Coconut Salmon to Jalapeno Halibut Poppers, we use a beer batter that we have worked to perfect over the years.  You can't go wrong with this as a beer batter on it's own or as a base coating for more complex preparations.


16 ounces Kenai River Brewing's "Honeymoon Hefeweizen"
1 Egg
Seasoned Flour (we use ShoreLunch brand, but you can make your own using self-rising flour, lemon pepper, seasoning salt, paprika, garlic powder, etc.)


Pour beer in a medium bowl, add egg and beat together.  Sprinkle seasoned flour on beer mixture and whisk together lightly, adding gradually until mixture begins to thicken.  Let sit 10 minutes or so before adding last bit of flour, whisking gently being careful not to over mix.  Consistency should be similar to a pancake batter.