Recipe

Instructions

1. Add oil to a deep pot—about 1-2 inches full–and heat oil to 350 degrees F.
2. Cut fish fillets into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat dry.
3. Season fish generously with salt and pepper and then dredge each filet in a little bit of flour.
4. In a large bowl, mix the flour, cornstarch, baking powder, paprika, salt and pepper.
5. Whisk in the cold beer to the flour mixture and continue mixing until you have a slightly thick, smooth batter.
6. Check oil temperature to make sure it's about 350 degrees F.
7. Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet.
8. Working in small batches, carefully lower a few dipped fillets at a time into the hot oil.
9. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked.
10. Once cooked, remove the fillets from the hot oil and drain on paper towels.
11. Keep the cooked fish warm in a 200 degree oven while cooking remaining batches.
12. Serve with french fries, tartar sauce, and malt vinegar for dipping.