Beer-Battered Fish

Ingredients

• For the batter:
• 1 cup all-purpose flour
• 1 cup cornstarch
• One 12-ounce can beer
• 1 large egg
• 1 teaspoon kosher salt
• For the fish:
• 6 cups peanut or canola oil
• 1 1/2 pounds skinless fillets, cut into four pieces, less than 3/4-inch thick
• Salt and pepper
• Malt vinegar, or lemon

Directions

1. For the batter, combine the flour, cornstarch, beer, egg, and salt in a medium bowl and whisk until smooth, with no lumps hiding in the mix. Cover the bowl and chill it in the refrigerator for at least 20 minutes and as long as 3 hours.
2. For the fish, add the oil to a large Dutch oven. Set it over medium heat and warm the oil until it reaches 375 degrees F. Blot the fish fillets dry with paper towels, then season them on both sides with salt and pepper. Dip each piece into the batter.
3. Once the oil is at 375 degrees F., use tongs to lift out one piece of fish, pausing so extra batter can fall back into the bowl. Carefully ease it into the hot oil, keeping hold of it for a few seconds so it does not settle onto the bottom. Do the same with the remaining fillets. Raise the heat to medium-high as needed to hold the oil near 350 degrees F. Fry until the fish is golden brown, about 5 minutes.
4. Transfer the cooked fillets to a baking sheet lined with paper towels to drain. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.