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Ultimate Golden Crunch & Tender Fish

This definitive pub-style recipe features thick-cut white fish encased in a shatteringly crisp, aerated beer batter. By utilizing a "thermal shock" technique—where ice-cold carbonated batter meets 180 C oil—it creates a light, honeycomb crust that seals in steam, ensuring the fish remains succulent and flaky.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner
Cuisine: British
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs White Fish Fillets Cod, Haddock, or Pollock. Cut into thick, even strips.
  • 1 cup All-Purpose Flour Divided (1/4 cup for dredging, 3/4 cup for batter).
  • 1/4 cup Cornstarch Adds a distinct "glass-like" snap to the crust.
  • 1 tsp Baking Powder Essential for chemical aeration and "lift."
  • 1 cup Cold Beer or Soda Water Must be ice-cold and highly carbonated.
  • 1/2 tsp Turmeric or Paprika Optional: Provides that deep "Pub-Style" golden hue.
  • 1 quart High-Heat Frying Oil Beef tallow, Peanut, or Vegetable oil (high smoke point).
  • 1 pinch Sea Salt For immediate seasoning after the fish leaves the oil.

Equipment

  • 1 Deep Fryer or Dutch Oven A heavy-bottomed pot (like cast iron) retains heat best for steady frying.
  • 1 Instant-Read Thermometer Crucial for maintaining the oil at exactly 180°C.
  • 1 Wire Cooling Rack Essential for resting the fish; prevents steam from softening the crust.
  • 2 Large Mixing Bowls One for the dry flour dredge and one for the ice-cold wet batter.
  • 1 Whisk Use gently; a few lumps in the batter are better than an over-mixed, chewy crust.
  • 1 Spider Strainer or Slotted Spoon To safely lift the fish and clear out "stray" bits of batter from the oil.
  • 1 Baking Sheet To place under the wire rack to catch any oil drips.

Method
 

  1. The Chill & Prep:
    Place your carbonated liquid (beer or water) in the freezer for 10 minutes. Pat the fish fillets with paper towels until bone-dry. Season the fish lightly with salt.
  2. The First Coat (Dredge):
    Whisk 1/4 cup flour with a pinch of salt in a shallow bowl. Toss the fish fillets in the flour until fully coated, then shake off every bit of excess. This "primer" ensures the batter sticks.
  3. The "Laced" Batter:
    In a separate bowl, whisk the remaining flour, cornstarch, and baking powder. Gently pour in the ice-cold carbonated liquid. Whisk briefly—lumps are okay! Do not over-mix, or the crust will become chewy.
  4. Heat the Oil:
    Fill your pot with oil and heat to exactly 180°C. Use your thermometer; the temperature will drop once the fish is added, so this starting point is vital.
  5. The "Swim" Technique:
    Dip a floured fillet into the wet batter. Hold it by the tail and drag it halfway through the hot oil for 5 seconds before releasing. This prevents it from sinking and sticking to the bottom.
  6. The Golden Fry:
    Fry for 4–6 minutes, turning once, until the crust is a deep mahogany gold.
  7. The Air-Dry Finish:
    Remove with a spider strainer and place immediately onto a wire rack. Season with sea salt while hot. Let rest for 2 minutes to allow the steam to set the flakes.

Notes

🍽 Serving & Presentation

 
  • The Plate: Serve on parchment paper alongside thick-cut chips. Avoid stacking the fish; keep it side-by-side to prevent trapped steam.
  • The Garnish: Add a charred lemon wedge and a sprig of fresh parsley for a bright, professional contrast.
  • The Essential Sides: Include a ramekin of chunky tartare sauce and a side of mushy peas to balance the crunch with creaminess.