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Prep the fish by removing the skin and the pin bones. Slice the filets into even-size pieces, about 3 to 4 ounces each. Pat dry. Season well with salt and pepper.
Heat about 4 inches of oil to 375° F in a large pot or Dutch oven. Add enough oil to submerge the fish.
Make the batter in a medium bowl or container by first combining the dry ingredients, then gently whisking in the beer and the egg until smooth. *See note about the consistency.
Fry the fish. Using a fork (or your fingers), fully dip the salmon into the batter coating all surfaces. Let the excess drip off, then place it in the oil, dragging it across the top of the oil a few times before letting it drop in. Cook in batches of about 4 pieces at a time to keep the oil hot.
Cook for about 3 to 4 minutes per side, turning halfway through with a kitchen spider or slotted spatula until golden brown and cooked through (135 to 140° F internal temp).
Transfer to a wire cooling rack to let any oil drip off and immediately sprinkle with a little kosher salt.
Serve hot with homemade tartar sauce, lemon slices and slaw. Enjoy!