Crispy Beer Battered Fish

Ingredients

Vegetable oil

for frying

All-purpose flour

1 cup

Baking powder

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Beer

1 cup (lager or pale ale)

White fish fillets (e.g., cod, haddock)

1 pound

Tartar sauce

1 cup

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
2. Gradually pour in the beer, stirring gently until the batter is smooth and thick enough to coat the back of a spoon. Adjust the consistency with a little more flour or beer as needed.
3. Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C). To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
4. Pat the fish fillets dry with paper towels to remove excess moisture. This helps achieve a crispier coating.
5. Dip each fish fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
6. Carefully lower the battered fish into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes until the batter is golden brown and crispy, turning occasionally for even cooking.
7. Using a slotted spoon, remove the fish from the oil and drain on paper towels to remove excess oil.
8. Serve the crispy beer battered fish hot with a generous side of tartar sauce and fresh lemon wedges.