Ingredients:

  • 2 cod fillets (about 6 oz/170g each), skinless and boneless, patted dry
  • 1/2 teaspoon kosher salt (2.5 mL)
  • 1/4 teaspoon black pepper (1.25 mL)
  • 1 tablespoon all-purpose flour (8g), for dusting
  • 1 cup all-purpose flour (120g), plus extra for dusting
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon kosher salt (2.5 mL)
  • 1/2 cup ice-cold beer (lager or pale ale works best) (120mL)
  • 1/2 cup ice-cold sparkling water (120mL)
  • Vegetable oil (enough to fill a deep pot or fryer about 2-3 inches/5-7.5cm deep)

Instructions:

  1. Pat fish fillets dry. Season with salt and pepper. Lightly dust with flour. This helps the batter adhere.
  2. In a bowl, whisk together flour, baking powder, and salt. Gradually whisk in cold beer and cold sparkling water until just combined. Important: Do not overmix! A few lumps are okay; overmixing develops gluten and makes the batter tough.
  3. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to monitor. Maintain that temperature!
  4. Dip each floured fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil.
  5. Fry for 4-5 minutes per side, or until golden brown and cooked through. Visual cue: The batter should be crispy and the fish should flake easily with a fork. Internal temperature should reach 145°F (63°C).
  6. Remove fish from oil with tongs or a slotted spoon and place on a wire rack to drain excess oil. Serve immediately with chips.