Ingredients:

  • 1 cup All-Purpose Flour (plus 1/4 cup for dusting)
  • 1/2 cup Rice Flour
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Smoked Paprika (optional)
  • 1 1/4 cups Ice-Cold Lager or Pale Ale (300 ml)
  • 4 skinless white fish fillets (about 6 oz or 680 g total), such as Cod or Haddock
  • 4 cups High Smoke Point Oil (Canola, Vegetable, or Groundnut Oil)

Instructions:

  1. Prep Fish and Setup: Pat the fish fillets completely dry using kitchen paper—this is crucial for batter adhesion. Place the reserved 1/4 cup of all-purpose flour in a shallow dish for dusting. Add the frying oil to your deep pot or Dutch oven, ensuring it is deep enough (about 3 inches), but do not heat yet.
  2. Make the Batter: In a large mixing bowl, whisk together the 1 cup all-purpose flour, rice flour, baking powder, salt, pepper, and paprika until well combined. Slowly pour the ice-cold lager into the dry ingredients. Whisk only until the ingredients are mostly combined; a few small lumps are desirable and will keep the batter light. Do not overmix. Cover and place the batter in the refrigerator for at least 30 minutes while the oil heats.
  3. Heat the Oil: Place the pot of oil over medium-high heat. Attach a deep-fry thermometer and slowly heat the oil to between 350°F and 375°F (175°C and 190°C). Maintain this temperature carefully. Test the oil by dropping a small piece of batter into it; it should sizzle immediately and float.
  4. Batter and Fry: Take one piece of fish, dust it lightly in the reserved dry flour, shaking off the excess. Dip the dusted fish into the ice-cold batter, ensuring full coverage, and allow excess batter to drip off.
  5. Cook the Fish: Carefully lower the coated fish into the hot oil. Fry 1–2 pieces at a time; do not crowd the pot, as this causes the temperature to drop. Fry for approximately 4–5 minutes, turning once halfway through, until the batter is deep golden brown and shattery crisp.
  6. Drain and Serve: Remove the fish and immediately place it on a wire rack set over a baking tray (do not use paper towels). Season immediately with a pinch of salt. Allow the oil to return to the required temperature before frying the next batch. Serve immediately with chips and tartare sauce.