2 pounds of firm white fish fillets cut into strips about an inch wide and no thicker than about an inch in thickness (I prefer to cut these about ½ an inch in thickness to speed the frying process – at a half inch, these cook through in 3 or 4 minutes, which is convenient since you’ll be frying in batches!)

1 can of beer (Ideally a dark ale or stout like Guinness but any type of beer will work here)
1 ¼ cups of all purpose flour, plus another ½ cup or so for dredging, laid on a plate
½ tsp of salt
2 tsps of baking powder
Vegetable oil for frying