Beer Battered Fish

1. 1
   prep · ~10 min

   Prep the fish and heat the oil.

   1.Pat the cod strips completely dry with paper towels.

   2.Season all sides with a pinch of salt.

   3.Pour oil into a heavy-bottomed pot and heat to 375°F (190°C).

   TIPDry fish is essential — moisture is the enemy of a crisp crust.
2. 2
   mix · ~2 min

   Whisk the dry ingredients for the batter.

   1.In a mixing bowl, combine 1 cup all-purpose flour, cornstarch, baking powder, salt, and black pepper.

   2.Whisk until evenly blended.
3. 3
   mix · ~1 min

   Make the beer batter.

   1.Pour the cold beer into the dry ingredients.

   2.Whisk gently until just combined — the batter should be lumpy.

   3.Do not overmix; a few small flour pockets create a lighter crust.

   TIPCold batter hitting hot oil creates maximum puff and crispiness. Keep the beer ice-cold.
4. 4
   prep · ~1 min

   Set up the dredging station.

   1.Spread the 0.5 cup dusting flour on a plate.

   2.Place the batter bowl next to it, followed by a wire rack over a sheet pan.
5. 5
   fry · ~15 min

   Dredge, batter, and fry the fish.

   1.Dredge one cod strip lightly in the dusting flour and shake off excess.

   2.Dip into the beer batter, letting the excess drip off for a second.

   3.Carefully lower the battered fish into the hot oil away from you.

   4.Fry in batches of 2-3 pieces, cooking for 4-5 minutes until deep golden brown.

   5.Transfer to the wire rack and immediately season with a tiny pinch of salt.

   TIPDon't crowd the pot — more than 3 pieces drops the oil temperature and makes the fish greasy. Keep oil between 350°F and 375°F.
6. 6
   serve · ~1 min

   Serve immediately with lemon wedges.

   1.Pile the crispy fish onto a platter.

   2.Nestle lemon wedges alongside and serve right away while the crust is at its crunchiest.

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