Beer battered fish

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beer
• 1 pound fish fillets
• Oil for deep frying
• 1/4 cup cornstarch

Instructions

1. Heat oil to 375°F in a deep fryer or large pot.
2. In a bowl, whisk together flour, baking powder, salt, and pepper.
3. Gradually pour beer into the dry ingredients, stirring until smooth batter forms.
4. Pat fish fillets dry with paper towels.
5. Coat fish lightly with cornstarch, then dip into beer batter, allowing excess to drip off.
6. Carefully place battered fish into hot oil, frying 3-4 minutes per side until golden brown.
7. Remove fish and drain on paper towels.
8. Serve immediately with lemon wedges and tartar sauce.

Notes

• Use a thermometer to maintain oil temperature for crispy results.
• Pat fish completely dry before battering to prevent splattering.
• Use cold beer for a lighter, crispier batter.
• Cornstarch helps the batter adhere better to the fish.
• Fry in batches to avoid overcrowding and temperature drops.
• Best served immediately while hot and crispy.
• Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven.