Ingredients:

  • 4 fillets of firm white fish (Cod, Haddock, or Pollock), approximately 180g / 6.5 oz each, skinned and boned
  • 1 tsp Fine Sea Salt (for seasoning)
  • ½ tsp Freshly Cracked Black Pepper (for seasoning)
  • 2 tbsp All-Purpose Flour (for dredging)
  • 1 cup All-Purpose Flour (or Self-Raising Flour, for batter)
  • 1 tsp Baking Powder (omit if using Self-Raising Flour)
  • ½ tsp Fine Sea Salt (for batter)
  • ¼ tsp Garlic Powder (optional)
  • 1 cup Ice-Cold Pale Lager or Sparkling Soda Water (240ml)
  • 2 tbsp Neutral High-Heat Oil (like Rapeseed/Canola or Vegetable Oil)

Instructions:

  1. Prepare the Fish: Pat the fish fillets thoroughly dry using kitchen paper—this is crucial for batter adhesion. Season the fillets lightly with salt and pepper. Set aside.
  2. Mix the Dry Batter Ingredients: In a deep, chilled bowl, whisk together the flour, baking powder (if using), salt, and garlic powder until well combined.
  3. Create the Batter: Pour the ice-cold lager or soda water into the dry ingredients. Whisk only briefly—just until the dry streaks disappear. Do not overmix.
  4. Rest the Batter: Place the prepared batter in the refrigerator to chill for at least 20 minutes while the oven heats up.
  5. Preheat the Oven and Rack: Preheat your oven to a fiercely hot temperature of 230°C / 450°F. Place the wire cooling rack directly onto the baking sheet and generously brush or spray the rack with the high-heat oil.
  6. Preheat the Oiled Rack: Place the oiled rack and baking sheet into the oven for 5 minutes while you batter the fish. This ensures the rack is smoking hot.
  7. Dredge the Fish: Lightly dredge each seasoned fish fillet in the 2 tbsp of plain flour, shaking off any excess. This thin layer helps the wet batter adhere uniformly.
  8. Batter the Fillets: Working quickly, dip one floured fillet into the cold batter, ensuring it is completely coated. Let the excess drip off.
  9. Place on Hot Rack: Carefully place the battered fillet onto the preheated oiled wire rack. Repeat swiftly with the remaining fillets, ensuring they do not touch.
  10. Bake: Bake the fish for 8-10 minutes, then rotate the tray. Continue baking for another 8-10 minutes, or until the batter is deeply golden brown and crisp all over.
  11. Check Doneness: The fish is done when the internal temperature reaches 63°C / 145°F and the flesh is opaque and flakes easily.
  12. Rest and Serve: Remove the fish from the oven. Let the fillets rest on the wire rack for 2-3 minutes before serving.