Ingredients:

  • 1.5 lbs (680g) cod fillets, skinless and boneless, cut into 4-inch pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 1/2 cups (192g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) paprika
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1 cup (240ml) ice-cold lager beer
  • 1 large egg, lightly beaten
  • 4 cups (946ml) vegetable oil or peanut oil, for frying

Instructions:

  1. Pat fish dry with paper towels. Sprinkle with lemon juice, salt, and pepper.
  2. In a large bowl, whisk together flour, baking powder, salt, paprika, and garlic powder.
  3. Gradually whisk in the ice-cold beer until just combined. Do not overmix; a few lumps are fine. Stir in the beaten egg.
  4. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
  5. Lightly dredge each piece of fish in flour, shaking off any excess.
  6. Dip the floured fish into the batter, ensuring it's fully coated.
  7. Carefully lower the battered fish into the hot oil, a few pieces at a time, being careful not to overcrowd the pot.
  8. Fry for 3-4 minutes per side, or until golden brown and the fish is cooked through (internal temperature reaches 145°F/63°C).
  9. Remove the fish with a slotted spoon or spider strainer and place on a wire rack lined with paper towels to drain excess oil.
  10. Serve hot with your favorite sides and condiments. This is a perfect fish fry recipe.