Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir together.
Lightly beat the egg and stir into dry ingredients.
Gradually mix in one beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
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.
Serve warm with plenty of Judge Casey's Relish for dipping.
A perfect pairing with beer.