There's a fantastic restaurant in Montreal called Au Pied du Cochon, they serve a fried foie gras, comes in a little cube, I believe it's flash fried - I think frying something slowly or at a low temp would be bad bad bad with this.
Theoretically, you could fry beer by itself, but you'd need to gelatinize (NOT Jello, actual gelatin; comes in sheets) it first, and then get it super cold (but not frozen) so the gelatin holds up to the heat. coat it in flour, then dip it in (beer? buttermilk? etc?) then back in the flour. Fry it in a deep fryer. That should work.
Maybe I'll try this sometime next month. Also of note, you'd probably need to use flat beer. Not sure how the carbonation would behave with the gelatin.
