Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup (5 ounces) all-purpose flour
  • ¾ cup (4 ounces) cornstarch
  •  2 teaspoons (6g) garlic powder 
  • ¼ teaspoon (0.5g) cayenne pepper
  • 1 teaspoon (2g) paprika 
  •  2  teaspoons  (8g) baking powder
  • 1 ½ teaspoon (7.5) salt 
  • ½ teaspoon (1g) white pepper 
  • oil (, enough for deep frying)
  • 1 ½ cup (249.38g) beer
  • 1 ½ pound (680.39g) skinless cod fillet (, about 1 inch thick, cut into strips )

Instruction

  • In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne,  paprika, baking powder, and salt and pepper, to taste. Reserve about ¾ cup of the flour mixture (this is used to dust fish). Set aside until ready to dip the fish.
  • Pour oil into a cast iron or skillet, enough for deep frying. Preheat oil into about 375 Degrees F.
  • While the oil is preheating, add the beer to the bowl of the flour mixture and whisk until incorporated and batter is smooth. 
  • Then dip each fish strip in the dry flour mixture first, shake off any excess flour and deep into beer batter mixture until it’s completely covered. Remove the fish and let the excess batter drip off.
  • Carefully lower into cast iron, fry a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size.
  • Remove from the fryer with a slotted spoon place on a cookie or wire rack to ensure crispness. Repeat with the remaining fish strips. Serve immediately with lemon wedges and tartar sauce.