Step 1

Prepare the Fish:Pat the fish fillets dry with paper towels—get them really dry. Season both sides lightly with salt. Dust each fillet with about 1 tablespoon of cornstarch. Set them in the fridge for 10 minutes. Chilling helps the batter stick.

Step 2

Mix the Batter:In a bowl, whisk together the remaining cornstarch (3 tablespoons), flour, salt, and pepper. Slowly pour in the cold beer and whisk until smooth. The batter should be thick enough to coat but not gloopy. Let it chill while you heat the oil.

Step 3

Preheat Oil u0026 Oven:Pour the oil into a deep pan and heat to 175°C (347°F). Keep a thermometer in there if you’ve got one—it really helps. While that’s heating, set your oven to 90°C and place a wire rack on a baking tray. That’s where the cooked fish will rest and stay crispy.

Step 4

Fry the Fish:Dip each piece of chilled fish into the batter, let the extra drip off, and gently lower it into the oil. Don’t crowd the pan—work in batches. Fry each side for about 3–4 minutes or until golden and crisp. Inside temp should hit 63°C (145°F).

Step 5

Drain u0026 Keep Warm:Use a slotted spoon to lift out the fish. Let it rest briefly on paper towels, then transfer it to the oven rack to stay warm while you finish the rest.

Step 6

Serve It Hot:Plate it up with lemon wedges, tartar sauce, and maybe some homemade chips. Eat it while that crunch is still going strong.