Beer Battered Fried Fish

1Fill a deep-sided, heavy pot with 3 in. (8 cm) canola oil. The deep pot helps control splatter and the heavy bottom helps the oil retain an even heat. Place the oil over medium heat until it reaches 190°C (375°F), checking with a thermometer.

2Meanwhile, make the batter by whisking together 1 cup (250 mL) of the flour, plus the cornstarch and baking powder, 2 tsp (10 mL) of the salt, 1 tsp (5 mL) of the pepper and the 2 tsp (10 mL) paprika. Gradually, whisk in the beer. Do not over-mix, a few small lumps are fine and will help make a cruncher coating. Place batter in fridge to rest 10 min. before frying (Tip: Resting the batter allows dry ingredients to fully absorb the beer, resulting in a crisper coating.)

3In a shallow bowl, make a dredging mixture by mixing the remaining ¼ cup (60 ml) flour with ½ tsp (2 mL) each salt and pepper. Set aside.

4Pat the cold fish fillets dry with paper towel. Season on all sides with remaining ¼ tsp (1 mL) each salt and pepper. Gently roll the fish fillets in the dredging mixture, covering completely. Pat off the excess.

5Using a fork, dip the floured fish fillet into the cold batter. Coat completely, letting the excess drip off back into the bowl. Slowly lower the fish into the hot oil. Fry for a few seconds to set the batter before carefully releasing the battered fish fillet into the hot oil. Setting the batter first avoids fish pieces sticking together in the pot.

6Fry, turning occasionally, until golden brown and crisp on all sides and the fish is cooked to an internal temperature of 70°C (158°C), approx. 6 min., depending on thickness of the fish.

7Using a slotted metal spoon, gently lift the fried fish out of the hot oil, allowing the excess oil to drip back into the pot. Transfer to a paper towel-lined plate to drain. If desired, season lightly with additional salt while hot. Serve immediately with lemon and dipping sauce, if desired.