2 pounds grouper fillets, cut into finger-size strips
1 cup of beer
1 cup flour
salt and pepper to taste

Marinate grouper pieces in beer for one hour. Dry fish well, pressing between absorbent paper towels. Roll in seasoned flour and shake off excess flour. Fry in hot oil to a depth of 1/8 inch. Fry quickly turning once. Allow approximately 10 minutes cooking time, depending on thickness of the slices. Drain on absorbent paper towels. Serve with tarter sauce and/or lemon slices.