2) In a bowl, whisk together 3/4 of the flour, beer, egg, and baking powder.
3) Place remaining flour in a separate shallow dish. Season both sides of fish fillets with salt and black pepper. Dredge in flour, coating both sides, and shake off excess. Dunk fish in beer mixture and turn to coat both sides.
4) Add fish to hot oil and cook 2 to 3 minutes per side or until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
5) While the fish is frying, combine the lemon juice and chili paste in a medium bowl and whisk. Add mandarin oranges and coriander and toss to combine. Serve sauce over fish.