Heat oil in a large, heavy-bottomed pot or deep fryer to 375 degrees F.
Cut the fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
In a bowl, whisk together flour, garlic powder, paprika, and seasoned salt to make the beer batter.
Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is smooth.
Dip each piece of fish into the batter, coating it evenly, then place it into the hot oil.
Fry the fish for 3 to 4 minutes, or until golden brown and crispy.
Remove the fish from the oil and drain on a wire rack.
Serve hot and enjoy!