Whisk the flour, baking powder, 1/2 tsp salt, 1/4 tsp ground black pepper, and the paprika together in a bowl. If using additional seasonings, add them to the dry ingredients at this stage.

Make a well in the centre of the dry ingredients and crack in the egg. Gradually pour in the cold beer, whisking gently. The mixture will become lumpy at first, but continue whisking until a smooth batter forms. Be careful not to overmix – a few lumps are fine.

Chill the batter for 15-20 mins (to achieve a lighter texture). Heat 5-7cm of oil in a deep frying pan over a medium-high heat until it reaches 175C on a cooking thermometer, or a cube of bread dropped in browns in 30 seconds.

Dip your choice of veg or protein (see tip, below) into the chilled batter, ensuring the batter fully coats it. Carefully lower the coated foods into the hot oil, one at a time, using tongs or a slotted spoon. Avoid overcrowding the pan, as this can lower the temperature of the oil and make the batter soggy. Fry in batches, if necessary, until golden brown and crispy, usually about 2-4 mins per side, depending on the thickness of what you’re frying.

Use a slotted spoon to remove the food from the oil, and set aside on a plate lined with kitchen paper to absorb any excess oil. Season with a pinch of salt while still hot, and serve straightaway.