Ingredients:

  • 1.5 lbs Alaskan Cod fillets, cut into 4-inch portions
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 0.5 cup all-purpose flour for dredging
  • 1 cup all-purpose flour for batter
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup ice-cold sparkling water or light lager
  • 1 cup high-smoke point vegetable oil for frying

Instructions:

  1. Pat the cod fillets extremely dry using paper towels to ensure maximum crispness. Season both sides evenly with salt and pepper.
  2. Dust the fillets in 1/2 cup of plain all-purpose flour, shaking off any excess. This initial dredge helps the wet batter adhere to the fish.
  3. In a medium bowl, whisk together 1 cup flour, cornstarch, baking powder, garlic powder, and paprika. Slowly whisk in the ice-cold sparkling water or lager until just combined (minor lumps are acceptable).
  4. Pour oil into a large heavy-bottomed pan or cast-iron skillet to a depth of roughly 1/2 inch. Heat to 375°F (190°C) using an instant-read thermometer.
  5. Dip each floured fillet into the prepared batter, ensuring full coverage on all sides.
  6. Carefully lower the fillets into the hot oil. Fry for 3–4 minutes per side until the crust is deep golden brown and the internal temperature of the fish reaches 145°F (63°C).
  7. Remove the fried cod fillets and place them immediately on a wire cooling rack set over a baking sheet to drain. Do not use paper towels for resting to prevent sogginess.