Pat the fish fillets dry using paper towels. Season with salt, pepper, and lemon juice. Let them rest for ten minutes. Dry fish helps the batter stick better during frying.

Take a large bowl and add flour, cornstarch, baking powder, garlic powder, and paprika. Mix everything well using a whisk. This creates a flavorful and crispy coating.

Crack one egg into the bowl. Slowly pour in the cold beer. Whisk gently until smooth. Do not overmix the batter. Small lumps are completely fine here.

Pour oil into a deep pan or pot. Heat the oil to medium-high temperature. Test by dropping little batter inside. If it bubbles quickly, the oil is ready.

Dip each fish fillet into the batter carefully. Make sure every side gets fully coated. Lift gently and allow extra batter to drip off before frying.

Place battered fish into hot oil slowly. Fry for about four minutes per side. The coating should turn golden and crispy. Avoid flipping too early during cooking.

Remove the fried fish using tongs carefully. Place them on paper towels or a wire rack. This keeps the outside crispy and prevents extra oiliness.

Serve the crispy fish immediately with fries, lemon wedges, and tartar sauce. The crunchy coating tastes best while still hot and fresh from the fryer.