Beer Battered Perch

I don't eat seafood very often but wish I did.  My goal for the next little while is to try out some new yummy recipes that have a variety of seafood in them.  This was my first time frying something.  It tasted great but I definitely won't be using this type of recipe often because I'm not a fan of at home frying.  I'd much prefer to keep that cooking method at the restaurant. 

Yields: 2-3 servings

Ingredients

6 ocean perch fillets (ocean perch are far bigger then lake perch)

1 cup flour (reserve 1/4 for dusting)

1 tablespoon chili powder

1 teaspoon paprika

1/2 bottle room temp beer
salt & pepper to taste
Canola oil (enough to have a good layer of oil going on the bottom of your pan - I used about 1/2 cup)

Method
In a bowl mix 3/4 cup of flour with chili powder, paprika, salt, pepper and beer. Put in fridge for 20 minutes to chill.  Meanwhile, coat fish with remaining 1/4 cup of flour.  Over medium heat, warm oil in a deep drying pan.  Dip fillets into batter mixture and add to warm oil.  Cook on each side for about 5 minutes.  Remove from oil and serve with tartar sauce (mayo & relish mixture).