Alfredo Garcia

Crispy Beer Battered Fish

If your cod filets are in bigger pieces, cut them up into smaller manageable strips.

To a large bowl, add the flour, potato starch(you can also use corn starch), and all of the seasonings, whisk together until fully combined. Reserve about 1/2-1 cup of this flour mixture. 

To the remaining batter mixture in the bowl, stir in the beer(you can also use any mineral/carbonated water in place of the beer), whisk until the mixture is fully combined and smooth. 

In a large pot, add enough oil to cover the pan by at least 1 inch. Set to medium high heat.

To start coating the fish, place the reserved flour mixture on a baking sheet, coat the fish filets in the dry flour mixture and shake off any excess. 

In batches so that you don't overcrowd your pot, dip the cod filets in the beer batter making sure to coat well all over and immediately place into the hot oil. Fry for 3-4 minutes per side or until it perfectly golden brown and crispy all over. 

Once crispy, remove from the oil, place on a paper lined baking sheet and immediately top the fried fish with flaky salt. Continue frying the fish in batches until all done. 

If you would like, you can thinly slice some russet potatoes and fry them in the oil until crispy to have you some fish and chips. 

Serve the crispy cod filets with tartar sauce, hot sauce and lemon juice. 

Add all ingredients to a bowl and mix until combined. Taste and adjust any seasonings/ingredients if needed. 

Refrigerate at least 30 minutes before serving. 