In saucepan with 1 inch headspace, preheat oil to 350 degrees.

Cut the fish fillet into ½ inch cubes, place in a bowl and season with salt.

In a bowl, combine the rice and all-purpose flour, dried shrimp, and garlic powder. Measure one tablespoon of the mixture, then add it to the bowl of cubed and salt seasoned fish. Tossing to coat.

Add the beer to the remainder of the batter, stirring fully to combine.

Dip the pieces of cubed fish into the batter, then slowly place them one-by-one into the frying oil. Do not over-crowd the pan, or the pieces will stick together. If the pieces sink to the bottom and stick, do not try to remove them, they will unstick on their own.

Cook the fish for 3-4 Minutes or until dark brown on the outside.

Remove cooked fish from oil, and place on cooling rack, seasoning with additional salt if desired.

Serve warm, and while crisp.