This is our son Jace’s recipe. There isn’t much to it, but it’s hands down the best fried fish I’ve ever eaten. Maybe it’s not the recipe. Maybe it’s the cook. Either way, he can fix this for me any time. I won’t tell you how to make the chips here. Frankly, there’s so much going on just to fry the fish that it’s easiest to just cook up some frozen fries in the oven. Not exactly the best fries, but the fish is the star anyway.
1 lb cod (or similar whitefish)
1/3 c flour
1/3 c cornstarch
1 tsp baking powder
1 tsp sea salt
1/4 tsp pepper
1/3 c dark beer, cold (English brown or red works well)
1/3 c sparkling water, cold
Mix all the ingredients together well. It can sit in the fridge for 30 minutes prior to using, but resting isn’t required. Adjust wet and dry ingredients as needed to get the right consistency, somewhere between crepe and pancake batter.
Pat the fish dry with paper towels. Coat with flour, then dip in the batter and immediately into the hot oil.
Fry at 325-350 degrees until light golden brown, internal temperature roughly 135 degrees.
Remove from the oil and allow to drain briefly on a wire rack while you finish cooking the remaining batches.
Now kick up the heat to 365-375 degrees and do a second fry until the fish is cooked through to an internal temperature of 165 degree. Drain on a wire rack briefly before serving.