Beer-Battered Cod

Ingredients

• 2 lb skinless cod fillets, cut into 4-inch pieces
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp baking powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 12 oz cold lager beer
• 1/2 cup additional flour for dredging
• 2 qt vegetable oil for frying
• 1 lemon, cut into wedges
• 1 cup tartar sauce

Before you cook

• Cut the cod into pieces about 4 inches long and pat them completely dry.
• Season the fish lightly with salt and refrigerate it while you make the batter.
• Keep the beer in the refrigerator until the moment you use it.
• Set a wire rack over a sheet pan.

Steps

1. Pour the oil into a deep pot to a depth of 3 inches and heat it to 365°F.
2. Whisk the 1 1/2 cups flour, cornstarch, baking powder, salt, pepper, and paprika together in a large bowl.
3. Pour in the cold beer and whisk just until the batter is the texture of thin pancake batter, leaving a few lumps.
4. Put the dredging flour in a shallow dish.
5. Roll two pieces of cod in the dry flour and shake off the excess.
6. Dip the floured fish into the batter, letting the excess run back into the bowl.
7. Lower each piece halfway into the oil and hold it for 5 seconds before letting go, so it does not sink and stick.
8. Fry for 5 to 7 minutes, turning once, until the crust is deep golden and the fish flakes when pressed.
9. Lift the fish onto the wire rack and salt it right away.
10. Bring the oil back to 365°F and fry the rest of the cod in two more batches.
11. Serve hot with lemon wedges and tartar sauce.