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Kat's Fried Cod Burger

2  lbs frozen cod, thawed (fresher tasting) 
1  cup all-purpose flour, plus 
1/2  cup all-purpose flour, to dredge 
1 1/2  teaspoons salt 
1 1/2  teaspoons paprika 
2 (12  ounces) cans cold fresh beer 
 oil (for frying) 

4  hamburger buns, split 
4  lettuce leaves 
4  slices tomatoes 
1/4  cup fat-free tartar sauce 

sift together flour, salt, and paprika.
Stir in enough beer to make batter so it is barely thick enough to coat a spoon.
(It may look too thin, but you want it that way, if it's too thick, the batter will be chewey instead of light and crunchy) Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees.
use a candy thermometer if you need to.
Peanut oil is best but any vegetable oil will do.
Cut the cod fillets diagnally into 2 inch wide strips, and remove any pin bones from fish.
Lightly coat fish in flour and shake off excess.
this will allow batter to stick to fish.
When oil is heated, dip fish in batter, let excess drip off, then fry fillets 2 or 3 at a time until golden brown.
Drain on paper towels.

To serve: Place patties in buns with lettuce, tomato and tartar sauce