Ingredients:

  • 1.5 lbs (680g) cod fillets (or haddock, pollock, or other white fish), skinless and boneless, cut into 4 portions
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125g) all-purpose flour, plus extra for dredging (Plain flour in the UK)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (240ml) ice-cold light beer (lager or pilsner works well)
  • 1 large egg, lightly beaten
  • Vegetable oil or canola oil, for frying (enough to fill a pot at least 2 inches deep)

Instructions:

  1. Pat fish fillets dry with paper towels and season generously with salt and pepper.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. Gently whisk in the cold beer and beaten egg until just combined. Do not overmix – a few lumps are fine. Let batter rest for 5 minutes while oil heats up.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  5. Lightly dredge each fish fillet in flour, shaking off any excess.
  6. Dip each dredged fillet into the batter, ensuring it is fully coated. Let excess batter drip off.
  7. Carefully lower the battered fish into the hot oil, one or two pieces at a time, being careful not to overcrowd the fryer.
  8. Fry for 3-5 minutes per side, or until golden brown and the fish is cooked through. Internal temperature should reach 145°F (63°C).
  9. Remove the fish from the oil with a slotted spoon or spider and place on a paper towel-lined plate to drain excess oil. Serve immediately.