Step 1

If using frozen fish, thaw completely. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour) on a wire rack or paper towels in the fridge. This will help to extract the moisture from the fish and make it firmer for crispy fish.

Step 2

Make the dredging flour. Combine flour with salt and pepper. Set aside.

Step 3

Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and cold beer. The consistency of the batter must be the same as heavy/double cream (add more liquid or flour if needed to achieve this). Make sure not to over mix the batter.

Step 4

Dredge the fish in seasoned flour and shake off any excess flour. It's important to get rid of any excess flour to get the right texture.

Step 5

Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 300°F (150°C).

Step 6

Dip the fish in batter, take it out shaking any excess batter off. And lower down into the oil very slowly.

Step 7

Deep fry for 6-7 minutes turning halfway through.

Step 8

Remove from oil, and place on a wire rack for the extra oil to drip and for the fish to stay crunchy (it will stay crispy for 15-20 minutes, so best served hot).

Step 9

Serve with chips, tartar sauce, and lemon juice or malt vinegar.