Hugh Fearnley-Whittingstall's Not-So-Secret Beer Batter Recipe

This beer batter video is from the author of The River Cottage Cookbook, which my cousin Tony is currently reading, and enjoying very much. He has recently moved back to San Francisco to continue his culinary career, and like most young cooks, his appetite for knowledge, both literary and otherwise, is voracious.

Besides a plug for the book, I've posted this because every cook needs to know a simple, easy to remember beer batter – and this is about as simple as it gets. By the way, when he says to fry at 175 degrees Celsius, what he really means is 350 degrees F. Enjoy!