Wisconsin Fish Fry - cooking recipe

Ingredients

fresh walleye or smallmouth bass fillets (ideal size 1 1/4 to 1 3/4 lb. fish)
\"Frying Magic\"
beer
egg

Preparation

Fillet and rinse fish.
Pat dry (moist) with paper towels. Combine \"Frying Magic,\" beer and egg in concoction that resembles in consistency to pancake batter.
Heat vegetable or corn oil in pan to about 375\u00b0 (just enough oil to cover half of the fillet). Slide fish into batter mix, coating liberally.
Place into hot oil about 2 minutes per side or until batter is golden brown and fish flakes when cutting through.
Remove; drain briefly on paper towels.
Serve piping hot, ideally with fried potatoes, first sliced, boiled and then chilled before frying.