2      Cups          Flour
   1      Package       Dry Yeast
     1/4  Cup           Warm Water
   2                    Eggs -- beaten
   1      Can           Beer
Dissolve yeast in warm water.  Mix all ingredients and let stand at room 
temperature for two hours before using. Have the fish fillets dry so that 
batter will adhere. Heat fat to 375B0 and fry until crispy and golden. May 
also be used for Beer Batter Shrimp. Leftover batter can be covered and kept 
in refrigerator for up to three weeks.