Heat oil in a deep kadhai.

Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.

Gradually mix in one beer until a thin batter is formed.

Dip fish fillets into the batter, then drop one at a time into hot oil.

Fry fish, turning once, until both sides are golden brown.

Drain on paper towels, and serve hot with mayonnaise.