| 1 | The batter for this fried fish dish is light and crisp with a delicate beer flavor. |
| 2 | Other fish fillets may be substituted for sole. |
| 3 | pat fish dry with paper towels. |
| 4 | Cut each piece in half lengthwise. |
| 5 | Combine dry ingredients. |
| 6 | Mix beer with eggs and 2 tbs oil and add to dry ingredients. |
| 7 | Stir just until moistened. |
| 8 | Heat ?inch oil in a skillet. |
| 9 | Dip each piece of fish in batter, coating well. |
| 10 | Fry until golden brown on both sides. |
| 11 | Serve with tartar sauce. |
| 12 | Make 6-8 servings |
