1 c. flour
1/2 c. cornstarch
1 tsp. salt
1 1/2 c. chilled beer, water or milk

Stir together flour, cornstarch and salt. Whisk in chilled beer, ice water or milk (beer will give the batter a tangy flavor and alcohol will evaporate when the fish is fried).

Cover and refrigerate one hour. Whisk again before using.

This batter is wonderful on fish, vegetables or chicken.