Ingredients:

  • 1 1/4 cups All-Purpose Flour (plus 2 tbsp for dusting)
  • 1/4 cup Cornflour (Cornstarch)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Very Cold Lager or Pale Ale
  • 4 firm white fish fillets (6 oz / 170 g each), skin removed (Cod or Haddock recommended)
  • 6 cups Neutral Frying Oil (Rapeseed, Canola, or Vegetable oil)

Instructions:

  1. Combine the dry ingredients: In a medium bowl, whisk together the 1 1/4 cups flour, cornflour, baking powder, salt, and pepper.
  2. Add the cold liquid: Pour the very cold beer into the dry ingredients. Whisk quickly until just combined. A few lumps are fine; do not overmix to prevent gluten development.
  3. Chill the batter: Cover the bowl and place it immediately in the fridge to chill for at least 30 minutes. Cold batter is crucial for crispness.
  4. Prep the fish: Pat the fish fillets thoroughly dry using paper towels. Lightly season the fish with salt and pepper.
  5. Dust the fish: Place the extra 2 tbsp of flour in a shallow dish. Lightly dredge the dry fish fillets in this flour, shaking off all excess. This helps the batter adhere.
  6. Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven (no more than half full). Clip on a thermometer and slowly heat the oil to 375°F (190°C). Maintain this temperature throughout frying.
  7. Coat the fish: Retrieve the batter from the fridge. Dip one floured fillet completely into the cold batter, allowing any excess to drip off.
  8. Fry in batches: Gently lower the battered fish away from you into the hot oil. Do not overcrowd the pot. Fry for approximately 4–6 minutes per side until the batter is puffed up, deeply golden brown, and shattering crisp.
  9. Drain properly: Remove the fried fish using a slotted spoon or spider strainer. Place the fish immediately onto a wire cooling rack to drain excess oil and maintain crispness. Do not place on paper towels.
  10. Hold warm: Keep cooked fish warm in a low oven (around 200°F / 95°C) while you finish frying the remaining batches, ensuring consistent oil temperature between each fry.