Ingredients:

  • 1.5 lbs (680g) white fish fillets (cod, haddock, or pollock), skinless and boneless, cut into 4 equal portions
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 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
  • 3/4 cup (180ml) ice-cold beer (lager or pale ale works well)
  • 1 large egg, lightly beaten
  • 4 cups (950ml) vegetable oil or peanut oil, for frying

Instructions:

  1. Pat the fish fillets dry with paper towels. Sprinkle with lemon juice, salt, and pepper. Place in the refrigerator for 15 minutes to chill.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the beer and egg. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined.
  4. Pour the oil into the pot or deep fryer and heat over medium-high heat until it reaches 350°F (175°C).
  5. Lightly dredge each fish fillet in flour, shaking off any excess.
  6. Dip each floured fish fillet into the batter, ensuring it's fully coated.
  7. Carefully lower the battered fish into the hot oil, being careful not to overcrowd the pot (fry in batches if necessary).
  8. Fry for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  9. Remove the fried fish from the oil using a slotted spoon or spider and place on a wire rack to drain excess oil.
  10. Serve hot with your favourite accompaniments.