In a large bowl, whisk together the flour, paprika, garlic powder, baking powder, salt, and pepper.
Gradually pour in the cold beer, stirring until the batter is smooth and thick enough to coat the fish.
Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Tip: Use a candy thermometer for accurate temperature control.
Lightly dust each fish fillet with flour; shake off excess.
Dip fillets into the beer batter, ensuring an even, thick coat.
Carefully lower battered fillets into hot oil in batches, avoiding overcrowding.
Fry for 4–5 minutes per side, or until golden brown and crisp.
Transfer fish to a wire rack or paper towels to drain excess oil.
Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.