|Ocean perch fillets||2 Pound|
|Lemon juice||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Beer||1 Ounce, can|
Skin fillets; cut into 3-inch pieces.
Sprinkle fillets with lemon juice and 1/2 teaspoon salt.
Combine flour, paprika and remaining salt.
Add beer gradually; beat until batter is thin and smooth.
Dip fillets in batter; fry in deep 350-degree fat for 3 to 4 minutes or until fillets are brown and flake easily.
Drain on absorbent paper.
Garnish with lemon wedges and parsley.
Serve with french-fried potatoes if desired.