Light and crispy fish fillets great for fish tacos or fish and chips!
- 4 cod or white fish fillets
- 120g plain flour
- 1 tsp cayenne pepper or whatever spice blend you think will work (paprika, cumin, chili powder, PK spice, etc.)
- 2 tsp baking powder
- 170ml lager (or favourite beer of choice)
- salt and pepper
- vegetable/canola oil for frying
- Season your fish fillets with salt and pepper and place into the fridge for about 10 minutes while you prep your batter. The firmer the fish, the easier to work with!
- In large bowl, mix flour, baking powder, salt, and whatever spices you think will work well here. The OG recipe also calls for sieving, but I never do this and it turns out fine.
- Add lager and a glug of oil to the flour. Mix together until the batter binds together and is smooth (no lumps of flour). You want a thin batter similar to the thickness of pancake mix, so adjust your flour and beer portions until you get the right consistency.
- Cover a saucepan in a thick layer of oil. Use a saucepan with higher edges to prevent splashing. Better yet, use a pot! Heat until just bubbling, but not spitting – use drops of batter to test this.
- Cover your fish fillets in a thin dusting of flour. Be sure to shake off any excess flour as you don’t want any pockets of flour. Dip the fish into your batter and let excess drip off into the bowl.
- Carefully place your fish fillets into the hot oil and fry until golden brown on each side, about 2 minutes per side. Move them around to prevent sticking. Place on a paper towel to soak up any excess oil and eat right away! Pairs well with Mango Salsa
- If you have a lot of batter left over, cut up some dill pickles and use the batter to make deep fried dill pickle chips! So delicious.
Thanks to Gordon Ramsey for the recipe!