Ingredients:

  • 680g (1.5 lbs) Cod or Haddock fillets, skinned and de-boned (cut into 8 portions)
  • 1 teaspoon (5 ml) Sea Salt flakes
  • ½ teaspoon (2.5 ml) Black Pepper
  • 60g (½ cup) All-Purpose Flour (for dusting)
  • 240g (2 cups) All-Purpose Flour, sifted
  • 1 teaspoon (5 ml) Baking Powder
  • 1 teaspoon (5 ml) Fine Sea Salt
  • 1 bottle (330 ml / 11 fl oz) Pale Ale or Lager (very cold, or use sparkling water)
  • 5–2 Litres (6–8 cups) Neutral Oil (Rapeseed/Canola, Vegetable, or Peanut oil) for frying

Instructions:

  1. Prepare and Chill the Fish: Pat the fish portions thoroughly dry with kitchen paper. Season evenly with salt and pepper. Place the fish on a tray and refrigerate while preparing the batter.
  2. Mix and Chill the Batter: In a large bowl, whisk together the sifted flour, baking powder, and salt. Slowly pour in the very cold beer, whisking just until combined; do not over-mix. Transfer the batter to the refrigerator for at least 30 minutes. This temperature contrast is key to a crispy result.
  3. Heat the Oil: Pour the neutral oil into a heavy-bottomed pot or Dutch oven, ensuring the oil level is no more than one-third of the way up the side. Heat the oil over medium-high heat until it reaches 180°C (350–360°F). Use a deep-fry thermometer to verify the temperature.
  4. Coat and Fry the Fish: Set up your dredging station. Lightly dredge one portion of chilled fish in the dusting flour (60g), shaking off the excess. Immediately dip the floured fish into the cold batter, ensuring full coverage.
  5. Frying Process: Carefully lower the battered fish into the hot oil. Do not overcrowd the pot; fry only 2–3 pieces at a time to maintain the oil temperature (175°C – 185°C). Fry for 4–6 minutes, flipping halfway through, until the batter is deep golden-brown, puffy, and very crisp.
  6. Drain and Serve: Use a slotted spoon or spider strainer to remove the cooked fish from the oil. Place immediately onto a wire rack set over a baking tray (do not use paper towels, which cause sogginess). Sprinkle immediately with a pinch of salt. Allow the oil temperature to recover between batches. Serve the Crispy Golden Fried Fish piping hot.