- 1 cup self-raising flour
- 2 tbsps rice flour
- ¼ tsp baking powder
- 1 cup Stoke IPA
- 4 cod fillets
- 2 tbsps rice flour, or as needed
- salt to taste
- vegetable oil for frying
Whisk self-rising flour, rice flour, and baking powder together in a bowl. Place in the freezer until ready to use.
Pat fish dry with paper towel and cut lengthwise to get eight strips. Place rice flour on a plate with a pinch of salt and lightly dust the fish, shaking off excess. Place fish on a drying rack.
Heat oil in a deep fryer to 190°C. Pour beer into the flour mixture, whisking until it’s the consistency of thick pancake batter, adding more beer as needed. Coat fish pieces in the batter, allowing the excess to drip off.
Fry fish in batches until golden brown, approximately 3 to 4 minutes, flipping as needed. Drain on paper towels.
Serve immediately with tartare sauce, a lemon wedge, and chips or salad on the side.