Marinate fish with lemon juice ,ginger, garlic, chili powder and season it with salt and pepper. Set aside for 10 to 15 minutes.
Place 2 cups of flour in a large bowl. Gradually whisk in the beer to form a batter.
Add enough oil to a large deep saucepan for frying.Heat over a medium heat.
Lightly coat the fish in the remaining flour, shaking off excess. Working in batches, dip fish in batter and then add it to the oil.
Cook, turning for 4 to 5 minutes or until golden brown and cooked through.
Remove using a slotted spoon and place on a paper towel to soak excess oil.
Serve warm with lemon wedges, tartare sauce and seasons potato wedges or sweet potato wedges.