Pour the oil in a Dutch oven or a heavy bottomed, shallow skillet.

You want at least 1/2 inch of oil.

Heat the oil to 365 degrees F.

Take the fillets out of the fridge and allow them to rest at room temperature for 15 minutes.

Dry the fillets with paper towels very well.

Combine the 1/2 tsp salt and 1/2 cup of flour in a bowl.

Lightly coat the fillets with the mixture and shake off the excess.

Let the fillets sit for 5 minutes with the flour coating.

In another bowl, combine the 1 cup flour with the garlic powder, old bay, salt, pepper, egg and beer to make the batter.

When the oil has come to temp, dip the fillets to coat on all sides into the batter just before placing them into the hot oil.

You don't want to crowd the pan, so work in batches on frying. Wait to batter each fillet until you're ready to place them in the oil.

Cook each fillet until golden brown, turn over and cook the other side.

The internal temp of the fish should be 130 degrees F.

Place the cooked fillets on a tray with a rack to drain off excess grease before serving.