Ingredients:

  • 1.5 lb white fish fillets (Cod, Haddock, or Pollock)
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour (for dredging)
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 12 oz ice-cold light lager or club soda
  • 1 large egg white, beaten to soft peaks
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 1 quart (950ml) vegetable oil (for frying)

Instructions:

  1. Pat the fish fillets completely dry with paper towels to ensure the coating adheres properly.
  2. Prepare the dry dredge by whisking 1/2 cup of flour with a pinch of salt in a shallow dish.
  3. Coat each fillet in the dry flour dredge, shaking off all excess so only a thin 'primer' layer remains.
  4. In a large stainless steel bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, cayenne, and black pepper.
  5. Gently whisk in the ice-cold beer or club soda followed by the beaten egg white until just combined. Keep the batter cold.
  6. Heat oil in a heavy-bottomed pot to 190°C (375°F), monitored with a thermometer.
  7. Dip the dredged fillets into the cold wet batter, let the excess drip off, and carefully lower into the hot oil.
  8. Fry for 3-4 minutes until the crust is a deep golden color and the fish is flaky. Drain on a wire cooling rack.