For fish, seafood and vegetables.

Combine:

      1 package dry yeast
      1 Cup warm beer (room temperature)

After the yeast has dissolved, add and whisk:

      1 Cup flour
      1 egg, beaten
      1/2 teaspoon salt

This mixture should be runny and sticky.
Add more beer if it is too thick.
Add more flour it it is too thin.

Let batter stand, covered, for 30 minutes.
Pat dry the fish, seafood, or vegetables to be fried.
Dredge in flour.
Dip into the batter and fry in hot oil (360°) until batter is a golden brown.

Batter will puff up as it fries.