Ingredients:

  • 1 cup (125g) All-Purpose Flour (Plain Flour), sifted
  • 1 teaspoon (5g) Baking Powder
  • 1/2 teaspoon (3g) Salt
  • 1/4 teaspoon (1g) Black Pepper, freshly ground
  • 1 cup (240ml) Ice-Cold Lager
  • 1 large Egg, lightly beaten
  • 4 (6-8 ounce/170-225g each) Cod or Haddock fillets, skinless
  • All-purpose flour, for dusting
  • Vegetable Oil, for frying (about 3-4 cups/700-950ml)

Instructions:

  1. Pat the fish fillets dry with paper towels. Lightly dust with flour. Set aside.
  2. In a large bowl, whisk together sifted flour, baking powder, salt, and pepper.
  3. Gently whisk in the ice-cold lager until just combined. Don't overmix! Lumps are okay.
  4. Lightly whisk in the beaten egg. The batter should be the consistency of thick cream.
  5. Cover the bowl and refrigerate for at least 30 minutes. This is crucial for a light batter!
  6. Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy. Safety First!
  7. Dip each fish fillet into the chilled batter, ensuring it is completely coated. Let excess batter drip off.
  8. Carefully lower the battered fish into the hot oil, one or two pieces at a time (don't overcrowd the pot!).
  9. Fry for 3-4 minutes per side, or until golden brown and crispy and the fish is cooked through (flakes easily with a fork).
  10. Remove the fish with a slotted spoon or spider and place on paper towels to drain excess oil. Serve immediately. This crispy fish batter recipe makes the perfect pub-style fish.