1 to 1 ½ pounds fish fillets (you can use any thickness of fish – just adjust your deep frying time accordingly. I have found for pan fish, that when they are a nice golden brown, they are done.)
1 ½ cups beer (cold)
Place fries in a microwavable bowl and toss with a ¼ cup of oil. Cover with plastic wrap and microwave for 6 – 8 minutes or until fries are limp and translucent, stirring halfway through the cooking cycle. When uncovering the fries turn the plastic wrap from the side away from you to avoid getting burnt by the steam. Place the fries in a colander to drain any excess oil and rinse with cold water. Place fries in a single layer, on a layer of paper, towing or paper bag to dry and reach room temperature (10 to 6o minutes.)
While the potatoes are resting in a large bowl whisk together the flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt. Take ¾ cup of the flour mixture and place it in a shallow dish like a pie plate and then mix the baking powder into the bowl ingredients.
Preheat deep fryer to 375F.
Deep fry fries in batches until golden brown and place on paper toweling to drain.
While the fries are cooking make the batter mix by adding 1 1/4 cups beer into flour mixture in the bowl. The batter should be thin enough so it runs in a steady thin stream off a whisk or a spoon. (Add more beer if necessary 1 tablespoon at a time).
Bring deep fryer back to 375, pat fish dry and roll in the dry flour mixture. Dip fillets into the batter letting any excess run off – deep fry until golden brown. (For thicker pieces of fish, like 1 inch or more, I use an instant-read thermometer and cook to 140F. just check a piece or two to see where they are at.)