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Beer Batter Fried Sole

2 lb Fillet of sole (or any white-fleshed fish)
3/4 c Flour
1 ts Baking powder
1/2 ts Onion powder
1/8 ts White pepper
1/2 c Beer
2 Eggs, beaten vegetable oil tartar sauce

Pat fish dry with paper towels. Cut each piece in half lengthwise. Combine dry ingredients. Mix beer with eggs and 2 TBS oil and add to dry ingredients. Stir just until moistened. Heat 1/4 inch oil in a skillet. Dip each piece of fish in batter, coating well. Fry until golden brown on both sides. Serve with tartar sauce. Make 6-8 servings.

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