Preparation / Directions:
Put oil in Dutch oven or other deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2"x4". In a bowl, mix egg, beer and 2 tbs oil together. Stir in flour and spices.
Mix until batter is smooth; it should be a little runny. When oil is hot (350-360F), dip fish into batter with tongs or fingers, allowing excess batter to drip back into the bowl.
Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve immediately.
HINTS Use dark beer for stronger flavor. Don't skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter
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