Ingredients:

  • 1 cup (125 g) All-Purpose Flour (Plain Flour)
  • 1/2 cup (60 g) Rice Flour (Crucial for crunch)
  • 2 tablespoons (15 g) Cornflour (Cornstarch)
  • 1 teaspoon (5 g) Baking Powder
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1/2 teaspoon (2 g) Black Pepper, freshly ground
  • 1/2 teaspoon (2 g) Smoked Paprika (Optional)
  • 1 Large Egg (50 g), lightly whisked
  • 1 1/4 cups (300 ml) Ice-Cold Pale Ale (or Soda Water, must be carbonated and ice-cold)
  • 5 lbs (680 g) White Fish Fillets (Cod, Haddock), patted very dry
  • 6 cups (1.5 L) Vegetable Oil (or Rapeseed Oil), for deep-frying
  • 1/4 cup (30 g) Extra All-Purpose Flour, for pre-dusting the fish

Instructions:

  1. Combine the Dry Mix: In a large bowl, thoroughly whisk together the 1 cup of all-purpose flour, rice flour, cornflour, baking powder, salt, pepper, and paprika until completely combined.
  2. Combine the Wet Mix: In a separate jug, lightly whisk the egg. Add the ice-cold pale ale (or soda water).
  3. Mix the Batter: Pour the wet mixture into the dry ingredients. Mix gently using a whisk or chopsticks, scraping the sides. Do not overmix; a few lumps are fine. Overmixing develops gluten and reduces crispness.
  4. Chill: Cover the bowl loosely and place the batter in the refrigerator for a minimum of 30 minutes to ensure maximum crispness.
  5. Prep the Fish: Pat the fish fillets very dry using paper towels. Cut the fillets into suitable serving portions.
  6. Pre-Dust: Place the extra 1/4 cup of flour in a shallow plate. Lightly dredge each piece of fish in this flour, shaking off the excess. This helps the batter adhere perfectly.
  7. Heat the Oil: Pour the oil into a heavy pot. Attach a deep-fry thermometer and heat the oil slowly until it reaches a temperature of 175°C to 190°C (350°F to 375°F).
  8. Batter the Fish: Remove the chilled batter from the fridge. Dip one piece of pre-dusted fish into the batter, ensuring it is fully coated. Allow any excess batter to drip off momentarily.
  9. Fry in Batches: Carefully lower the fish into the hot oil. Do not overcrowd the pot. Work in small batches (2–3 pieces at a time) to prevent the oil temperature from dropping.
  10. Cook and Turn: Fry for approximately 4–6 minutes, turning once or twice, until the fish is golden brown, crisp, and floats to the surface.
  11. Drain and Rest: Remove the fish using a slotted spoon. Immediately transfer it to a wire rack set over a baking tray to allow air circulation. Sprinkle with a little extra sea salt.
  12. Hold Warm: Keep the finished fish warm in a low oven (around 100°C / 210°F) while you finish the remaining batches. Serve immediately.