Ingredients:

  • 700 g (1.5 lbs) Cod Fillets, skin off, cut into 4 even portions
  • 1 tsp (5 g) Fine Sea Salt (for seasoning)
  • ½ tsp (2 g) Freshly Ground Black Pepper
  • 2 tbsp (30 g) All-Purpose Flour (for dredging)
  • 160 g (1 ¼ cups) All-Purpose Flour (for batter)
  • 50 g (⅓ cup) Rice Flour (or cornstarch)
  • 1 tsp (5 g) Fine Sea Salt (for batter)
  • 1 tsp (5 g) Baking Powder
  • 1 large Egg Yolk
  • 300 ml (1 ¼ cups) Very Cold Lager or Pale Ale
  • 5 – 2 Litres Vegetable, Canola, or Peanut Oil (for frying)
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Dry the cod fillets thoroughly with kitchen paper and season lightly with salt and pepper. Pour the frying oil into a deep pot, ensuring it is no more than halfway full, and slowly bring the oil temperature up to 175°C (350°F).
  2. Prepare the dry batter mix: Whisk together the 160g all-purpose flour, rice flour, 1 tsp salt, and baking powder in a medium bowl. In a separate jug, whisk the egg yolk into the cold lager.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients and whisk minimally until just combined. A few small lumps are acceptable; do not overmix. Place the batter in the fridge or freezer for 30 minutes to chill.
  4. Dredge the fish: Set up your dredging station. Take one piece of cod, lightly coat all sides in the reserved 2 tbsp of flour, and shake off the excess. Dip the floured cod completely into the cold batter, ensuring it is fully coated. Allow excess batter to drip off.
  5. Fry the fish: Carefully lower the battered cod into the hot oil (maintaining 175°C/350°F). Fry in batches of two maximum for 4–6 minutes, flipping once halfway through, until the batter is deeply golden brown and audibly crisp (internal temperature should be 63°C/145°F).
  6. Finish and serve: Remove the cod using a slotted spoon or spider and place immediately onto a wire cooling rack set over a baking sheet (do not use paper towels). Immediately sprinkle generously with flaky sea salt. Serve the crispy fried cod immediately.