Ingredients:

  • (170g each) white fish fillets (Cod, Haddock, or Pollock)
  • tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper
  • cup All-Purpose Flour (for dredging)
  • ½ cups All-Purpose Flour (for batter)
  • Tbsp Cornstarch
  • tsp Baking Powder
  • tsp Smoked Paprika
  • ½ tsp Kosher Salt
  • ¼ tsp Cayenne Pepper (optional)
  • large Egg, lightly beaten
  • ¼ cups Ice-Cold Sparkling Water or Lager (300ml)
  • –6 cups Neutral Cooking Oil (Canola, Vegetable, or Peanut oil)

Instructions:

  1. Pat the fish fillets completely dry using paper towels. Season generously on all sides with salt and pepper. Place the dredging flour onto a shallow plate.
  2. In a medium bowl, whisk together the dry batter ingredients (flour, cornstarch, baking powder, paprika, salt, cayenne). Make a well in the centre and add the beaten egg. Slowly whisk in the ice-cold sparkling water or lager until just combined. Do not overmix; lumps are desirable. Cover and chill for 30 minutes.
  3. Pour oil into your pot to a depth of at least 2 inches. Heat the oil slowly until it reaches 350°F (175°C), monitored with a deep-fry thermometer.
  4. Working with one fillet at a time, lightly dredge the seasoned fish in the plain flour, shaking off the excess thoroughly. Immediately dip the floured fish into the cold batter, ensuring it is fully coated.
  5. Carefully lower the battered fish away from you into the hot oil, laying it gently to prevent splashing. Do not overcrowd the pot; fry 1–2 pieces maximum at a time.
  6. Fry for approximately 5–7 minutes per side (depending on thickness), turning once halfway through, until the batter is deep golden brown and crisp, and the fish flakes easily (internal temperature should reach 145°F / 63°C).
  7. Remove the fish with a slotted spoon and place immediately onto a wire rack set over a baking sheet. Sprinkle lightly with a tiny pinch of salt immediately upon draining. Check and adjust the oil temperature between batches before frying the next piece.