To make beer batter, whisk together beer, flour, paprika, and garlic until well blended. Let stand at least 2 hours. Peel avocados; cut each into 6 wedges. Dredge 6 wedges in reserved beer batter. Deep fry in hot oil until golden about 3 minutes. Repeat with remaining wedges.

 

Serve 3 wedges with 1/4 cup salsa.