Serve with Tartar Sauce.
Note: you will need a deep fryer or large, deep pot to prepare this dish.
- Vegetable or other light oil, for frying
- 2 pounds cod or other sustainable, firm, white, flaky fish fillets, cut into 4-5-inch chunks
- Salt and pepper
- Wondra Superfine Flour, for dredging
- 1 bottle lager beer
- 2 cups flour
- 2 tablespoons Old Bay seasoning (a couple of scant palmfuls)
- 1 teaspoon baking powder
- 1 egg, beaten
Pre-heat the oil to 375°F in a countertop deep fryer or 2 1/2-3 inches of oil in a large deep pot.
Season the fish with salt and pepper and dredge lightly in the Wondra. In a large mixing bowl, whisk up the batter of beer, flour, Old Bay, baking powder and egg.
When the oil is hot, dip the fish, two pieces at a time, in the batter and fry for 4-5 minutes to deep golden.