Prep time: 20 minutes | Cook time: 25 minutes | Serves 8
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
1 large egg, beaten
1 (12-ounce / 340-g) beer, lager preferred
Oil, for frying
2 pounds (907 g) cod fillets, about 4 ounces (113 g) each
- In a large bowl combine flour, salt, pepper, paprika, garlic powder, and
onion powder. Whisk to combine, then add egg and beer and whisk until a
smooth batter forms. Allow to rest at room temperature for 1 hour.
- In a 6- or 8-quart deep Dutch oven add 3-inch oil, making sure there is a 3-
inch air gap at the top of the pot. Heat oil to 350ºF (180ºC).
- Heat oven to 175ºF (79ºC). Pat the fish fillets dry. Working with one fillet at
a time, dip into batter and immediately add to hot oil. Fry until fish is golden
brown on both sides, about 5 to 6 minutes. Remove fillet from the oil and
transfer to a wire rack over a sheet pan to drain, then transfer to warm oven
to keep warm while you fry remaining fish. Serve hot.