This beer batter can also be used for chicken tenders, onion rings, and zucchini slices.
- 8 cups vegetable oil
- 1 cup all-purpose flour
- Coarse salt
- 1/2 teaspoon baking powder
- 1 cup pale lager
- 1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
- lemon wedges, for serving
- Tartar Sauce, for serving
In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.