Slipping your fish some beer might seem like overdoing it, but the beer in the batter releases a bit of carbonation when it hits the fryer, giving a lifting lightness to what will be a crunchy coating. 1 pound perch fillets (or cod, haddock, or walleye), patted dry 1 egg, beaten lightly 1 teaspoon baking powder 1 3/4 cups flour, divided 12 ounces beer (pilsner, amber, or light ale) 1 teaspoon salt (or go full Sconnie and use Lawry’s seasoned salt) 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon paprika Add oil to a deep cast-iron kettle, such as a Dutch oven—at least 3 inches deep but never more than half full—and heat it to 375 degrees F. For the batter, whisk together the egg, baking powder, and 1 cup of flour. Then add the beer gradually, adjusting the beer amount so that the batter is just thick …