Beer Batter Fish Fry

Deep Fryer Electric or gas deep fryer or cast iron. Most, if not all, of these have "basket" type affairs for handling the fish. If you don't have a fryer, simply put enough oil into a high-sided cast iron frying pan (you can use tongs or a fork to handle the fish). Especially if you're cooking outside over an open fire, use a pan with real high sides. You don't want the flames to kick up and get into the oil.

Heat Oil to about 375 degrees F. same as for pan frying. The only difference is you use enough oil to float the fish.
Open 1 package of Mr. Walleye Breading and Batter Mix. Put in a bowl big enough to hold the batter, a can of beer, and a few fish pieces.
Cut fillets into 3" pieces. Entire fillets can be used with smaller fish. Put them in a bowl of cold water. Take the fish pieces out of the water, let some water drip off, and drop them into the plastic bag with the dry batter. Lift out of beer batter, let excess drip off, and put into the hot oil.
The fish should come right up and float as they cook. Make sure the fish cooks thoroughly on both sides. Some flip over as they float in the oil, and others you may have to turn yourself. But just turn the fish once. It doesn't take long until they're golden brown and done.
Remove the fillet one piece at a time laying the fillet on a paper towel to cool. One fish at a time and please don't layer the fish so the oil can go into the paper towel. Once cooled a bit you can basket the fish.

Enjoy with a nice tarter sauce.