Ingredients:

  • 4 (6-8 oz/170-225g) white fish fillets (cod, haddock, or pollock), skinless, boneless
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) ice-cold lager (or sparkling water)
  • ½ cup (120ml) ice-cold milk
  • ½ cup (120ml) vegetable oil (or other neutral oil)

Instructions:

  1. Pat the fish fillets dry with paper towels. Sprinkle with lemon juice, salt, and pepper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Gradually whisk in the cold lager and milk until just combined. Don't overmix; a few lumps are fine.
  4. Cover the bowl and refrigerate the batter for at least 15 minutes.
  5. Place flour in a shallow dish. Heat the oil in a large skillet over medium-high heat. The oil should shimmer.
  6. Dredge each fish fillet lightly in the flour, shaking off any excess. Dip the floured fish into the chilled batter, ensuring it's evenly coated.
  7. Carefully place the battered fish fillets into the hot oil, being careful not to overcrowd the pan.
  8. 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).
  9. Remove the fish from the pan and place it on paper towels to drain excess oil. Serve immediately.