Heat oil in a Dutch oven until a deep fry thermometer reads 365 degrees F.
Pat fillets dry and season with 1 tsp of salt and 1 tsp of pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped, so it shouldn't be a very thick batter.
Dip fish fillets into the batter, then drop one at a time into hot oil. Better to do this in batches than risk over crowding the pan. Fry fish, turning once, until both sides are golden brown, approximately 5-6 minutes on each side depending on the thickness of the fillet.
Remove from oil and allow excess oil to drain onto a paper towel or drying rack.
Serve warm with your favorite french fries and tartar sauce!