Step 1: Prepare the Fish

1. Pat the fish fillets dry with paper towels to remove excess moisture.
2. Season both sides of the fillets with salt and pepper.
3. Lightly dredge the fish in flour, shaking off any excess. This helps the batter stick better.

Step 2: Make the Beer Batter

1. In a mixing bowl, combine the flour, baking powder, salt, pepper, and paprika.
2. Gradually pour in the cold beer while whisking until the batter is smooth and lump-free.
3. If using an egg, whisk it in at the end for extra crispiness.

Step 3: Heat the Oil

1. Fill a deep frying pan or fryer with about 2 inches of oil.
2. Heat the oil to 375°F (190°C). Use a thermometer to check the temperature.

Step 4: Coat and Fry the Fish

1. Dip each floured fish fillet into the beer batter, ensuring it’s fully coated.
2. Carefully place the fish into the hot oil. Fry in batches to avoid overcrowding.
3. Fry for 4-5 minutes on each side, or until the batter is golden brown and crispy.
4. Remove the fish with tongs or a slotted spoon and place it on paper towels to drain excess oil.

Step 5: Serve and Enjoy

1. Serve the beer batter fish immediately for the best texture.
2. Pair it with tartar sauce, lemon wedges, and a side of chips for a classic fish and chips meal.