Pour oil into deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2x4 inch.

In a bowl, mix egg, beer and 2 Tbsp oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360 degrees F), dip fish into batter allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes.

Do not crowd fish; cook in batches. Drain on paper towels and serve immediately.

Use dark beer for stronger flavor. Don't skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter.