Crack the egg into a bowl, beat it well, and add plenty of flour.

The mixture should be thick with flour. Gradually add beer until you get a thick but slightly runny consistency. Add seasonings. Mix well.

If the batter is too thick, add a little more beer. Dredge whatever you’re frying (in this case, a piece of fish) first in seasoned flour, then dip it in the batter.

Coat both sides. Fry in hot oil, then flip to cook the other side.

Place on paper towels to drain. Serve. You’ll notice the batter is especially crispy around the edges. Enjoy!