Rinse fish well under cold water and pat dry.

Begin heating oil in a cast iron skillet, or other heavy-bottomed frying pan, and proceed with the batter instructions.

Measure flour and salt into a medium mixing bowl. Add milk and about 1/4 of the beer, stirring until blended. Add more beer in small amounts, incorporating it into the batter until you reach your desired consistency. I use about 1/2 to 2/3 of the beer to get a pancake batter consistency.

When the oil has reached 325º (place a dollop of batter in the oil and if it sizzles immediately, you’re ready to fry), coat one piece of fish with batter on both sides and lay it carefully in the hot oil. Repeat with two more pieces of fish.

Fry fish for approximately 3 minutes, until the underside has turned a medium golden brown. Turn fish to cook the other side, approximately 2 minutes, or until it reaches that same golden color.

Remove cooked fish to a bed of paper towels to drain. Repeat with remaining fish pieces.

Serve as you like, which in my case is with homemade tartar sauce on the side with fresh-made fries and cole slaw. Enjoy!