Ingredients:

  • 1.5 lbs (680g) cod fillets (skinless, boneless), cut into 4 portions
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2.5g) salt
  • 1 cup (240ml) ice-cold beer (lager or pale ale)
  • 2 tbsp (30ml) vegetable oil, plus more for frying
  • Vegetable oil or canola oil, for frying (about 4-6 cups, depending on the size of your pot)

Instructions:

  1. Pat the fish fillets dry with paper towels. Season with lemon juice, salt, and pepper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Gradually whisk in the ice-cold beer and 2 tablespoons of oil until just combined. Do not overmix; a few lumps are okay.
  3. Pour enough oil into the pot to reach a depth of about 2-3 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
  4. Lightly dust each fish fillet with flour, shaking off any excess. Dip each fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding the pot, which will lower the oil temperature.
  5. Fry for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork. Maintain the oil temperature throughout cooking.
  6. Remove the fried fish with tongs or a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.