Beer Battered Fish

Ingredients

• 1 to 1 1/2 lb cod or haddock (fully thawed if frozen)
• 3/4 cup all-purpose flour (for dredging)
• 1/4 teaspoon salt (for dredging flour)
• 1/4 teaspoon pepper (for dredging flour)
• 1/2 cup all-purpose flour (for batter)
• 1/2 cup cake flour (for batter)
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 egg
• 10 fl oz beer
• 6 pints canola oil (for deep frying)

Instructions

1. Make the batter: whisk the egg in a bowl. Sift in both flours, baking powder, salt, and onion powder. Whisk in beer to form a thick batter (consistency of heavy cream). Hold back some beer if it gets too thin.
2. Fill a Dutch oven to just under half full with canola oil. Heat to 375°F.
3. Season the dredging flour with salt and pepper on a plate. When oil is nearly ready, coat each piece of fish in the seasoned flour.
4. Dip the floured fish in the beer batter one piece at a time, letting excess drip off. Carefully lower into the hot oil using tongs.
5. Fry 5 minutes until golden brown, cooking 2–3 pieces at a time depending on pan size.
6. Remove to a paper-towel-lined plate and rest a few minutes before serving.
7. Serve with Irish chips. Drizzle with malt vinegar and dust with salt.