Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt and pepper until combined. Cover and chill batter for 30 minutes.

Preheat oven to 250 degrees F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces. In an 8-inch skillet, heat oil over medium-high heat for 2 minutes.

Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.

Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.