Ingredients:

  • 1.5 lbs (680g) cod fillets, skinless and boneless
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1 tbsp (15ml) lemon juice
  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 tsp (5ml) baking powder
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 cup (240ml) ice-cold lager (or sparkling water)
  • 1 large egg, lightly beaten
  • 4 cups (946ml) vegetable oil or canola oil, for frying
  • Lemon wedges (optional)
  • Tartar sauce (optional)
  • Malt vinegar (optional)
  • Chips (French fries) (optional)
  • Mushy peas (optional)

Instructions:

  1. Pat the fish fillets dry with paper towels. Season with salt, pepper, and lemon juice. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  3. Gradually whisk in the ice-cold lager (or sparkling water) and the beaten egg until just combined. Don't overmix; a few lumps are okay.
  4. Cover the batter and let it rest in the refrigerator for at least 30 minutes.
  5. Heat the vegetable or canola oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Maintain this temperature throughout the frying process.
  6. Lightly dredge each fish fillet in the extra flour, shaking off any excess.
  7. Dip each floured fish fillet into the batter, ensuring it's completely coated.
  8. Carefully lower the battered fish fillets into the hot oil, being careful not to overcrowd the pot.
  9. Fry for 3-5 minutes per side, or until the batter is golden brown and the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  10. Remove the fish from the oil using tongs or a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
  11. Serve hot with lemon wedges, tartar sauce, malt vinegar, chips, and mushy peas, if desired.