Crispy Beer Batter Fish & Chips

Step 1

Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.

Step 2

Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.

Step 3

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Step 4

Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.

Step 5

Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.