Tangy beer batter for fish or shrimp

  This is a recipe for beer batter that one of my best friends and myself have perfected over the years. We have cooked every kind of seafood or water animal you can fry using this one. You can just buy your favorite flour batter and add the dill weed if you want but I have found the difference comes from using a beer that you prefer which will add lots of flavor to the mix. And if you want it hotter, add more pepper, tarter add more dill weed, have fun just don't stray too far from the original. 2 cups warm beer  (room temp, unopened) 2 2/4th cups seafood breader (house of audry or adlu) 2 teaspoons Old Bay seafood seasoning (If you have a favorite, it will work too) 2 teaspoons dill weed  1/2 teaspoon crushed red pepper (optional) 1/2 teaspoon black pepper 1 teaspoon salt  dash of Worcestershire sauce Mix all the ingredients together in a bowl. Roll the seafood in flour with additional salt and pepper if you want. Dip the floured seafood into the batter and fry in oil at 350 to 375 degrees until it floats and is golden brown. Test your oil with some batter to make sure the temp is right if you don't have a thermometer.