1 c. self rising flour
1 c. self rising corn meal
1 extra large can or 2 regular cans of beer

5 to 8 hours before cooking, stir up your batter. It has to cure for hours. don't refrigerate. Mix flour and corn meal with beer to a medium consistency, not runny and not too thick; use more or less beer as needed.

Dip several fillets at a time. Lift pieces one at a time and put into hot, deep oil. Fish will float, turn once, remove and drain on paper towels. Salt after cooked. (Fish cooks in about 2 minutes). Eat while hot. 25 to 30 fillets.