1 egg
1 c. warm stale beer
1 1/2 tsp. baking powder
1 c. flour
2 tsp. salt
3/4 tsp. pepper
1 tsp. garlic salt

Wash fish fillets. Pat dry with paper towel. Cut fillets to desired size. Heat cooking oil 1 to 2 inches deep in frying pan. Dip fish pieces in batter and fry briefly in hot oil, turning as necessary. The secret is not to get the batter too thick or too thin.