Beer Batter III

Beer! whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a french onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard?

Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 °F.