Ingredients:

  • 1.5 lbs (680g) skinless, boneless white fish fillets (cod, haddock, or pollock), cut into 4-6 oz portions
  • 1 tbsp (15ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup (240ml) cold beer (lager or ale)
  • 1/4 cup (60ml) cold sparkling water
  • 1 large egg, lightly beaten
  • 4 cups (approx. 1 liter) vegetable oil or canola oil, for frying

Instructions:

  1. Pat fish fillets dry with paper towels, season with lemon juice, salt, and pepper. Set aside while you prepare the batter.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together beer, sparkling water, and egg.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Don't overmix – a few lumps are fine. Let the batter rest for 10 minutes.
  5. Pour oil into your pot or Dutch oven to a depth of about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Maintain this temperature throughout the frying process.
  6. Lightly dredge each fish fillet in flour, shaking off any excess.
  7. Dip the floured fish into the batter, ensuring it's fully coated.
  8. Carefully lower the battered fish into the hot oil, one or two pieces at a time (don't overcrowd the pot).
  9. Fry for 3-4 minutes per side, or until golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
  10. Remove the fish with a slotted spoon or spider strainer and place on a wire rack to drain excess oil. Serve immediately.