Beer Battered Fish

0 Make the Batter:  In a medium bowl, add flour, cornstarch, garlic powder, onion powder, paprika, and salt. Slowly whisk in the beer until smooth (the batter will be bubbly at first). Refrigerate for 10 minutes to let the bubbles dissipate while you prepare the fish.  Place an additional 3/4 cup of flour in a shallow bowl and set aside. [wprm-ingredient text="2 cups All-Purpose Flour" uid="2"] [wprm-ingredient text="½ cup Corn Starch" uid="8"] [wprm-ingredient text="½ tsp Garlic Powder" uid="3"] [wprm-ingredient text="½ tsp Onion Powder" uid="4"] [wprm-ingredient text="½ tsp Paprika" uid="5"] [wprm-ingredient text="Salt" uid="6"] [wprm-ingredient text="24 oz IPA" uid="1"]
1 Heat the Oil: In a Dutch oven or saucepan, heat the oil to 365°F.  This recipe works best if the fish is completely submerged in the oil.  [wprm-ingredient text="Vegetable Oil" uid="7"]
2 Prep the Fish: Cut the cod filet into equal portions. Pat them dry with paper towels, then season lightly with salt.  [wprm-ingredient text="2 lbs Fresh Cod" uid="0"]
3 Dredge and Batter: Dredge cod filet in flour, and then dip in the beer batter. Let any excess batter drip off, repeat, and then immediately and carefully transfer to the hot oil.
4 Fry: Fry each piece for 4-5 minutes or until golden brown and crispy.   Remove with a slotted spoon and place on a paper-towel lined plate to drain for about 5-minutes before serving, then sprinkle lightly with salt and serve. 
5 Serve and Enjoy - Serve with lemon wedges, tartar sauce, or ketchup.