Ingredients:
- 4 (6-8 ounce/170-230g) skinless, boneless white fish fillets (cod, haddock, or pollock), patted dry
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- 1 ½ cups (192g) all-purpose flour, plus extra for dredging
- 1 teaspoon (5g) baking powder
- ½ teaspoon (2.5g) baking soda
- 1 teaspoon (5g) salt
- 1 cup (240ml) ice-cold sparkling water (or club soda)
- ½ cup (120ml) ice-cold lager (or non-alcoholic beer), optional
- 4 cups (950ml) vegetable oil, for frying (or other high smoke point oil like canola or peanut)
Instructions:
- Season the fish fillets with salt and pepper.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Gradually whisk in sparkling water and lager (if using) until just combined. Do not overmix. Let batter rest for 10 minutes.
- Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Maintain a constant temperature.
- Lightly dredge each fish fillet in flour, shaking off any excess.
- Dip each floured fish fillet into the batter, ensuring it is fully coated.
- Carefully lower the battered fish into the hot oil, one or two pieces at a time (don't overcrowd the pot!).
- Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the fish from the oil and place on a wire rack to drain excess oil.