Rock Bottom Brewery Beer Battered Salmon
3 cups Pale Ale
4 cups water
2 pounds plus 6 ounces flour
2 tablespoons baking soda
1 tablespoon salt
2 tablespoons paprika
4 ounces granulated sugar, by weight
2 thick salmon steaks
Cooking oil (can use canola, or other)
Combine beer and water in mixing bowl. Slowly incorporate other ingredients until smooth. Be sure to keep the batter as cool as possible. When ready, cut salmon into individual thumb-sized pieces. Coat fish pieces entirely in batter and let some excess drain. Immerse in preheated 350 degree F oil until golden brown. Serve with caution, very hot!