Beer-Battered Fried Fish

From "The Fat Kitchen"
1 c flour
1 c cornstarch
1 tsp salt
1 tsp pepper
1 (12 oz) bottle beer (ale or lager)
1 egg
1.5 lb skinless fish fillet, 1/2" thick or less
4 c lard
1. Combine flour, starch, salt, and pepper and blend. Add beer and egg and whisk until smooth. Set aside 30 minutes.
2. Pat fish dry. Add to batter and turn to coat.
3. Heat fat in large deep skillet to 375 deg. Set out wire racks over a large baking sheet to hold fish.
4. Turn fish over in batter to coat well and slide into hot fat. Do not crowd the pan, keeping the temp as close to 350 as possible. Fry until golden brown, turning as needed, about 5 min per batch. Transfer to wire rack and allow fat to return to 375 before adding the next batch.
Gary said this is the best fish I've ever made. It was pretty tasty!