Crispy and light, this classic beer-battered fish will have you feeling like you just hit a London pub for dinner.
1. Tools Needed: Good Cook Deep Saute Pan In a large bowl, whisk together flour, baking powder, onion salt, garlic salt, paprika, and pepper. Whisk in beer. Allow mixture to sit for 10 minutes. Pat fish completely dry with a paper towel. Heat oil in a large Good Cook skillet over medium-high heat. Coat fish pieces with the beer batter. Transfer immediately to the hot oil and fry on both sides until golden brown, about 2-3 minutes on the first side, and about 1-2 minutes on the second. Remove and use a fork to cut into the first piece to ensure the fish is cooked all the way through. Cook remaining fish, turning the heat down slightly if the fish is raw at all inside. Transfer cooked fish to a plate lined with paper towels. Allow oil to drain, then serve immediately with lemon slices and tartar sauce, or a bit of malt vinegar.