Ingredients:

  • 4 (6-8 ounce) skinless, boneless white fish fillets (cod, haddock, or pollock)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour, for dredging (30g)
  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika (optional)
  • 1 cup ice-cold lager or beer (240ml)
  • 1/2 cup ice-cold sparkling water or club soda (120ml)
  • 1 large egg, lightly beaten
  • Vegetable oil or canola oil, for frying

Instructions:

  1. Pat the fish fillets completely dry with paper towels. Season generously with salt and pepper. Dredge each fillet lightly in the flour, shaking off any excess.
  2. In a large bowl, whisk together the flour, baking powder, salt, and paprika (if using).
  3. In a separate bowl, whisk together the ice-cold lager (or beer), sparkling water, and lightly beaten egg. Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined. Don't overmix; a few lumps are okay!
  4. Cover the batter and refrigerate for at least 15 minutes (and up to an hour).
  5. Pour the oil into your pot or deep fryer and heat to 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature.
  6. Dip each dredged fish fillet into the chilled batter, ensuring it's fully coated. Gently lower the battered fish into the hot oil, one or two pieces at a time, being careful not to overcrowd the pot.
  7. Fry for 3-4 minutes per side, or until the batter is golden brown and the fish is cooked through (opaque and flakes easily with a fork). The internal temperature of the fish should reach 145°F (63°C).
  8. Remove the fried fish with tongs or a slotted spoon and place on a wire rack lined with paper towels to drain any excess oil. Serve immediately.