Canola or peanut oil for frying
1 cup all-purpose flour for batter
2 cups all-purpose flour for dredging
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1 cup beer
2 large eggs
2 one-pound cod or haddock fillets
1. Pre-heat a deep-fryer or a deep frying pot to 375 degrees F.
2. Whisk together one cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and add beer slowly while whisking. Set aside for 10 minutes.
3. Fold in eggs one at a time until fully mixed. The batter should be thin.
4. Cut each fish fillet into four pieces.
5. Season the fish on both sides with salt and pepper.
6. Place the remaining cup of flour in a pan to be used for dredging.
7. Dredge each piece of fish in the flour, coating well.
8. Tap off the excess, and then dip the fish in the batter to coat. Let the excess batter drip off back into the pan.
9. Dredge the fish a second time, and dip in the batter again to coat.
10. Set the fish aside until ready to cook. (Raw fish should be kept on ice until cooking).
11. Fry the fish in small batches to prevent the pieces sticking together. Cook until golden brown on all sides.
12. Remove from the oil with a slotted spoon, drain on paper towels for one minute, and then serve immediately.
Serving suggestion: This flavor of this batter works very well with malt vinegar and dill flavored potatoes. This is a delicious combination. The fresher the fish the better it tastes!