Fill a heavy-bottomed pot or deep fryer with canola oil, about 2–3 inches deep. Heat the oil to 375°F.

Cut the fish into strips approximately 1 inch wide and 3 inches long. Pat the pieces dry with paper towels and season both sides with salt and pepper.

In a mixing bowl, whisk together 1 cup of flour, garlic powder, paprika, and seasoned salt.

Lightly beat the egg in a separate bowl. Stir it into the dry ingredients.

Gradually whisk in the beer until you achieve a smooth, lump-free batter.

Place the remaining 1 cup of flour in a shallow dish.

Working one piece at a time, dredge the fish in the flour, shaking off any excess.

Dip the floured fish into the beer batter, ensuring an even coat. Let any excess batter drip off.

Gently place the battered fish into the hot oil. Fry in batches for 5–6 minutes or until golden brown and crisp. Be careful not to overcrowd the pot.

Transfer the cooked fish to a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with fries, tartar sauce, or your favorite dipping sauce. Enjoy!