Ingredients:

  • 4 cod fillets (170g / 6 oz each), skinless and boneless
  • 1 tbsp (15ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125g / 4.4 oz) all-purpose flour, plus extra for dusting
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) freshly ground black pepper
  • 1 cup (240ml / 8 oz) cold beer (lager or ale)
  • 4 cups (approximately 950ml / 32 oz) vegetable oil or canola oil, for frying
  • Lemon wedges, for serving

Instructions:

  1. Pat fish fillets dry with paper towels. Season with lemon juice, salt, and pepper. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. Gradually whisk in the cold beer until just combined. The batter should be slightly lumpy – do not overmix.
  4. Cover the bowl and refrigerate for at least 30 minutes. This is important for a light and airy batter.
  5. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  6. Dust each fish fillet lightly with flour.
  7. Dip each floured fillet into the cold beer batter, ensuring it's fully coated.
  8. Carefully lower the battered fish into the hot oil, one or two fillets at a time.
  9. Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  10. Remove the fried fish with tongs or a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with chips (fries), tartar sauce, mushy peas, and lemon wedges.