Pat the fish dry: Start by patting the fish fillets dry with paper towels to remove excess moisture. This will help the batter stick better and fry more evenly.
Season the fish: Lightly season the fish with salt and pepper on both sides. Set them aside.
Step 2: Make the Batter
Prepare the dry ingredients: In a medium bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Whisk together until everything is evenly mixed.
Add the liquid: Gradually pour in the cold beer (or sparkling water) while whisking continuously to avoid lumps. Keep whisking until the batter is smooth and thick enough to coat the back of a spoon. If the batter is too thick, you can add a little more beer or water to loosen it up.
Step 3: Heat the Oil
Heat the oil: Pour vegetable oil into a deep skillet or fryer, enough to submerge the fish (about 2 inches). Heat the oil over medium-high heat to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and floats to the top immediately, the oil is ready.
Step 4: Fry the Fish
Dip the fish in the batter: Hold each fish fillet by the edges and dip it into the batter, ensuring it’s fully coated on all sides.
Fry the fish: Carefully lower the battered fish into the hot oil, one at a time. Don’t overcrowd the pan; fry in batches if necessary. Cook the fish for 4-5 minutes, or until golden brown and crispy, turning halfway through to ensure even cooking.
Drain the fish: Use a slotted spoon or tongs to remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
Step 5: Serve
Serve immediately: Serve the crispy fried fish hot with lemon wedges, tartar sauce, or your favorite dipping sauce. Pair with fries, coleslaw, or a simple salad for a complete meal.
Serving and Storage Tips
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