6 brook trout or other fresh water fish (about 3/4 lb. each)
Flour
2 c. unsifted flour
2 tsp. baking powder
1 tsp. salt
2 eggs, slightly beaten
2 c. beer
1/2 c. salad oil
Oil for deep frying

Coat fish with flour; set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer and 1/2 cup oil; beat with rotary beater until smooth. Dip fish into batter, allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.