Cut salmon filet into 4-ounces pieces. Arrange the filets of salmon onto a baking sheet. Season the salmon with sea salt or Kosher salt, and freshly cracked black peppercorns on both sides of the salmon pieces. Set the salmon in the fridge until you are ready to cook them in the deep-fryer.

To make the beer batter grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic, onion powder, Old Bay seasoning, sea salt, and freshly cracked black peppercorns and mix thoroughly.

In a small bowl, crack a single egg and mix with a fork, then continue mixing and add the beer. Add the egg and beer mixture to the flour mixture. Set aside.

Fill the Masterbuilt Propane Fryer to the fill-line, follow the lighting instructions, and preheat the oil to 350 °F.

I recommend setting up a cart close to the Masterbuilt Propane Deep-Fryer. This work station should have the salmon, the beer batter, a sheet pan lined with parchment paper or paper towels, a large slotted spoon, or a large wire sieve for skimming out any loosely fried batter, tongs, and the thermometer.

When the oil is hot, dredge the salmon through the batter and shake off any excess batter. Gently submerge the salmon into a submerged basket in the hot oil, shake the basket carefully to prevent the salmon from settling at the bottom of the basket. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.

Working in batches, fry the salmon for 4-5 minutes until they are golden brown. An instant-read thermometer when inserted until the salmon should read 145°F.

After the salmon is finished cooking, remove the hot oil basket and shake the basket to allow excess oil to drip off.

Using a pair of tongs or a large slotted spoon, transfer the golden brown beer-battered salmon to the sheet pan lined with parchment paper.

Finish the salmon with a pinch of sea salt.

If frying additional salmon, skim off any floating batter and discard.

Serve.