Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch wide strips.
In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer - you should have a mixture with the consistency of pancake batter.
In a shallow, heavy pot, heat a couple inches of oil until it registers 375°F.
Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then into the oil. Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.
Serving Size Serves 4-6.