Ingredients:

  • 4 (approx. 180–200g each / 6–7 oz) thick-cut Cod or Haddock fillets, skin removed
  • 1 tsp (5g) Fine sea salt (for fish)
  • ½ tsp (2g) Freshly ground black pepper
  • 50g (½ cup) Plain (all-purpose) flour, for dusting
  • 100g (¾ cup) Self-raising flour
  • 50g (½ cup) Cornflour (corn starch)
  • 1 tsp (5g) Fine sea salt (for batter)
  • ½ tsp (2g) Smoked paprika (optional)
  • 250ml (1 cup + 2 Tbsp) Ice-cold Lager or Pale Ale
  • 5 litres (approx. 6 cups) High smoke-point neutral oil (e.g., Rapeseed/Canola, Sunflower, or Vegetable oil)

Instructions:

  1. Pat the fish fillets thoroughly dry using kitchen paper. Season lightly with salt and pepper. Place the 50g of dusting flour onto a plate and lightly dust all sides of the seasoned fillets; this helps the wet batter adhere perfectly. Set aside.
  2. In a medium bowl, whisk together the self-raising flour, cornflour, salt, and paprika (if using). Gradually pour in the ice-cold beer, whisking gently until just combined. Do not overmix; a few small lumps are fine. Cover loosely and place the batter in the refrigerator for a minimum of 30 minutes to chill completely.
  3. Set a deep, heavy-bottomed pot on the hob. Pour the frying oil into the pot, ensuring it is no more than one-third full. Place a thermometer in the oil and slowly heat until it reaches 180°C (350°F). Set up a wire rack over a baking sheet nearby for draining.
  4. Remove the cold batter from the fridge. Take one dusted fish fillet and dip it entirely into the batter, ensuring it is fully coated. Allow any excess batter to drip off momentarily back into the bowl.
  5. Gently and carefully lower the battered fish into the hot oil (drop it away from you). Fry only 2 fillets at a time to maintain the oil temperature.
  6. Cook for 5–6 minutes per side, turning carefully once, until the batter is deep golden brown, puffy, and very crisp. The internal temperature of the fish should reach 63°C (145°F).
  7. Carefully lift the fish out of the oil using tongs. Place immediately onto the prepared wire rack to drain. Sprinkle immediately with a pinch of sea salt to lock in the flavour and crunch.
  8. Bring the oil back up to 180°C (350°F) before frying the remaining batches. Serve the finished fried fish piping hot with chosen sides, such as chips and tartar sauce.