Ingredients:

  • 4 Cod or Haddock fillets (approx. 6 oz or 170g each), skinless, patted dry
  • 1 tsp Coarse Sea Salt, for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour (30g), for dry dredge
  • 1/2 tsp Smoked Paprika, optional
  • 1 cup All-Purpose Flour (120g), sifted, for batter
  • 1 tsp Baking Powder (5g)
  • 1 tsp Fine Sea Salt (5g), for batter
  • 1 cup (240 ml) Very Cold Lager or Sparkling Water
  • 3–4 cups High Heat Neutral Oil (Canola, Vegetable, or Sunflower), for frying

Instructions:

  1. Dry the Fish: Pat the fish fillets absolutely dry using kitchen paper. Season lightly with salt and pepper. Place on a wire rack and chill in the fridge for 30 minutes. This helps the coating adhere perfectly.
  2. Prepare the Dredge: Combine the 1/4 cup flour and smoked paprika in a shallow dish.
  3. Prepare the Batter (Keep Cold): In the second shallow dish, whisk together the 1 cup flour, baking powder, and salt. Gently pour in the very cold lager or sparkling water, whisking only until just combined. A few small lumps are fine; do not overmix.
  4. Heat the Oil: Pour oil into the heavy pot to a depth of at least 2 inches (5 cm). Clip a deep-fry thermometer to the side and heat the oil slowly to a consistent temperature of 375°F (190°C).
  5. Coat the Fish: Working quickly, take one chilled fish fillet and first dredge it lightly in the dry flour mix (Step 2). Shake off excess.
  6. Dip in Batter: Submerge the floured fillet completely into the cold batter mixture. Lift quickly, allowing excess batter to drip off momentarily.
  7. Fry in Batches: Carefully lower the battered fish away from you into the hot oil. Fry in batches of two fillets only to prevent overcrowding and maintain the oil temperature.
  8. Cook and Turn: Fry for 4–5 minutes until the underside is golden brown and crispy. Gently flip the fillet and cook for another 3–4 minutes, or until the exterior is deep golden and the fish is flaky and opaque in the thickest part.
  9. Drain and Season: Remove the cooked fish with a spider strainer or tongs, letting excess oil drain back into the pot. Immediately transfer the fish to the prepared wire rack.
  10. Season Immediately: While the fish is still piping hot, sprinkle generously with a pinch of flaky sea salt.
  11. Repeat: Allow the oil temperature to recover to 375°F (190°C) before frying the next batch. Serve piping hot.