heat oil to 350˚ in a deep pot or deep fat fryer or deep frying pan

pre-heat the oven to 200˚ to keep the fish warm

while it heats up make your batter

in a mixing bowl mix the dry powdered ingredients together with a whisk

mix the egg and milk separately and then stir them into the flour mix, it will get thick

once it gets thick slowly add the beer and stir until the batter is almost smooth it will get bubbly at first

And then smooth out

set aside until you're ready to fry

cut your fish in the size you prefer, check for bones too and pull any bones you find, I wouldn't make the pieces of fish bigger than 2X4 inches or they may not cook all the way through

pat your fish pieces dry, roll in extra corn starch

when the oil hits 350˚ it's time to fry

use a fork to gently lower a piece of fish into the batter, let it sink to the bottom to get fully coated

careful lift it out and set in the hot oil

don't poke the fish, just use the fork to lift it or you'll be stuck trying to get the fish off the fork over the hot oil

add 2-3 pieces of fish to the oil at a time so you don't crowd the pan and cool the oil

cook for 2-3 minutes then using a slotted spoon turn carefully, cook 1-2 minutes on the other side until the fish is a nice golden brown on both sides

remove with a slotted spoon to drain on paper towels or a baking rack over a plate to catch oil drips

place the drained fish on a plate or baking pan lined with fresh paper towels in the warm oven to keep until the rest of the fish is done cooking

serve hot on rolls if you're having sandwiches or with dipping sauces for fish sticks or fillets