Preparation Steps

• Pat the fish fillets dry with paper towels and cut them into serving-sized pieces.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
• Gradually whisk in the cold beer until a smooth batter forms. It should be thick but pourable.
• Heat the vegetable oil in a deep skillet or Dutch oven to 190 degrees C (375 degrees F).
• Dip each piece of fish into the batter, ensuring it's fully coated. Let any excess batter drip off.
• Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding the pan.
• Fry for about 3-5 minutes per side, until golden brown and cooked through. The cooking time will vary depending on the thickness of the fish.
• Remove the fish from the oil with a slotted spoon and place it on a wire rack set over a baking sheet to drain.
• Serve hot with your favorite sides like fries, coleslaw, or tartar sauce.