Beer Battered Fish

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Season lightly with salt and pepper. Place 1/4 cup flour in a shallow dish and lightly coat each fillet, shaking off excess. This helps the batter adhere better.
2. Make the batter
   In a large bowl, whisk together the remaining 1.25 cups flour, baking powder, salt, pepper, and garlic powder. In a separate bowl, combine the cold beer and beaten egg. Slowly pour the beer mixture into the dry ingredients, whisking until just combined. Small lumps are fine - do not overmix. The batter should be the consistency of pancake batter.
3. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat oil to 375°F (190°C). Use a kitchen thermometer to monitor the temperature. The oil should be at least 3 inches deep to allow the fish to float without touching the bottom.
4. Batter and fry the fish
   Working with one piece at a time, dip the floured fish into the beer batter, allowing excess to drip off. Carefully lower into the hot oil. Fry 2-3 pieces at a time, being careful not to overcrowd the pot. Cook for 4-5 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 145°F (63°C).
5. Drain and season
   Remove fish using a slotted spoon or spider strainer and transfer to a wire rack set over a baking sheet. This keeps the fish crispy. Immediately sprinkle with a pinch of salt while still hot.
6. Serve immediately
   Serve the hot fish with lemon wedges and tartar sauce. Traditional accompaniments include thick-cut chips (fries), mushy peas, or coleslaw for a complete fish and chips experience.