Heat 4” of canola oil in a dutch oven or large pot to 350 °F (177 °C)
Cut russet potatoes into ½” strips, leaving the skin on. Carefully add to the hot oil and fry for 5 minutes. Remove from the oil and place onto a paper towel lined plate to allow excess oil to drip off. Next, add fries to a large mixing bowl. Sprinkle salt, paprika, and garlic powder over the top and toss to coat.
Increase the temp of the oil to 375 °F (191 °C)
Cut tilapia filets down the center.
Prepare a dredging station. Add 1 cup rice flour to a shallow baking dish. In a separate mixing bowl, add remaining rice flour, everything bagel seasoning, black pepper, baking soda, wheat beer, and whisked egg and whisk well to combine.
Dredge the fish in the rice flour, evenly coating both sides. Tap fish lightly to remove excess flour, then dip fish into the batter.
Carefully add fish to the hot oil 3 at a time. Fry for 5 minutes, turn the fish over halfway through.
Drain fried fish on a paper towel lined plate. Serve with fries, lemon slices, and tartar sauce and enjoy!