First I coat the fish with the shore lunch. Then after all the fish are coated i put the remaining shore lunch in a bowl, add one egg and some beer. Mix it up with a whisk until it is smooth, get rid of the lumps. I don't like to make the batter too thick but you can make it what ever consistancy you want. Just add more beer to thin it out. Then I throw them in hot oil 350-375 degrees and cook them until they float. Then enjoy! I cook them in my turkey fryer in the garage so I don't stink up the house and make the boss mad!