2poundsCod filets, thawed and cut into evenly sized pieces and patted dry
3/4 - 1cupcold beer
Vegetable Oil for frying
Optional add-ins: paprika, Old Bay seasoning, garlic powder, cayenne
2poundsrusset or idaho potatoespeeled and cut into desired shape
Salt and pepper to taste
Preheat oil in a dutch oven or deep fryer for frying to 350 degrees. Line a baking sheet with paper towels and place a wire rack on top. Set aside.
While oil is heating, whisk together the flour, cornstarch, baking powder, salt and pepper.
If the fish was frozen, you may need to coat it lightly with the flour mixture before proceeding to next step.
Pour the beer into the remaining flour mixture and whisk until a thick batter is formed. You will need ¾-1 cup depending on desired batter thickness.
Coat each piece of fish with the batter until fully coated, allowing excess to drip off.
Place the battered fish into the preheated oil and cook for about 8-10 minutes or until golden brown and reaches 145 degrees.
Remove fish from oil and drain on a wire rack. If desired, add the chips and cook until golden.
While the oil is heating, boil the prepared potatoes in salted water for five minutes. Remove and lay out on a baking sheet to dry. Pat dry with paper towels if needed.
Add to hot oil after fish is done and cook until lightly golden brown. (time will vary based on size and thickness).
Remove from oil, season as desired and cool on a rack or paper towel.
Pat the fish dry with paper towels, especially if you are using frozen fish. This will help the batter stick better.
Only fry a few pieces at a time and don't overcrowd the pan. Overcrowding leads to soggy fish.
Storage: Let the leftovers cool completely, then store in an airtight container in the refrigerator for 2-3 days.
Reheating: I recommend using an air fryer if you have one, and reheating at 400℉ for a few minutes. If you don't have an air fryer, reheat in the oven at the same 400℉ until crispy and heated through. Don't try to refry or you'll end up with soggy fish.