Ingredients:

  • 1.5 lbs (680g) cod fillets, skinless and boneless, cut into 4 portions
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • All-purpose flour, for dusting (approx. 1/2 cup / 60g)
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup (240ml) cold beer (lager or ale)
  • 2 tbsp (30ml) vegetable oil
  • Vegetable oil, for frying (about 4-6 cups, depending on fryer size)
  • 1/2 cup Mayonaise
  • 2 tbsp Dill pickle relish
  • 1 tbsp Finely chopped red onion
  • 1 tbsp Lemon juice
  • 1 tbsp Chopped fresh dill
  • salt and pepper to taste

Instructions:

  1. Pat the fish dry with paper towels. Sprinkle with lemon juice, salt, and pepper. Dredge lightly in flour, shaking off excess. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder. Gradually whisk in the cold beer until just combined. Stir in the vegetable oil. Cover and refrigerate for at least 30 minutes.
  3. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  4. Dip each floured fish fillet into the cold batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil, one or two pieces at a time.
  5. Fry for 3-4 minutes per side, or until the batter is golden brown and the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Remove the fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with chips (fries!) and tartar sauce.