The perfect recipe to make Beer Battered Fish to serve with French fries for the ultimate Fish and Chips meal!
1 1/2cupsall-purpose flour
1/8teaspoonground black pepper
2quartscanola or vegetable oil
1 1/2poundscod filet1 inch thick and cut into 8 pieces
Dry the fish with paper towels and set aside.
In a medium mixing bowl whisk together the flour, cornstarch, salt, cayenne, paprika, and black pepper.
Remove 3/4 cup of the flour mixture and spread onto a rimmed baking sheet.
In a cast iron pan or in a deep-fryer, heat the oil over medium-high heat to 375°F.
Dredge each piece of the fish in the flour mixture on the rimmed baking sheet, shaking off the excess flour and place on a wire rack.
Add baking powder and 1 ¼ cups beer to the flour mixture in the bowl and stir until the mixture is just combined and the batter is still lumpy. Add the remaining beer, 1 tablespoon at a time, whisking until the batter falls from the whisk in a thin, steady stream and leaves a thin line across the top surface of the batter.
Dip a piece of fish in the batter and let the excess run off. Place the battered fish onto the baking sheet with the flour mixture and turn to coat both sides. Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet.
When the oil reaches 375°F, increase the heat to high and with tongs gently shake off any excess flour and add the battered fish to the oil.
Fry, flipping one time, until golden brown, 7 to 8 minutes.
Transfer the fish to a paper towel lined plate to drain. Repeat until all fish is cooked.