Sift one cup of flour into a bowl. Add salt and pepper and whisk in the eggs. 

Slowly add the beer, whisking after each addition. 

Allow the batter to sit at room temperature for 30 minutes.

Heat three inches of oil in a large pot, skillet or deep fryer to 360–375 degrees Fahrenheit.

Dredge fish in the remaining flour, shaking off excess. Then coat the fish in the batter.

Add fish to oil and fry until golden brown, about three to four minutes.