A classic pub-style dish featuring flaky white fish coated in a light and crispy beer batter, fried to golden perfection. Perfect with fries, coleslaw, and tartar sauce.
Pat the fish fillets dry with paper towels and lightly season both sides with salt and pepper.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
In a mixing bowl, whisk together flour, baking powder, salt, black pepper, and optional paprika.
Gradually pour in the cold beer, whisking until a smooth, thick batter forms. Let the batter rest for 10 minutes.
Lightly coat each fish fillet in flour, shaking off any excess.
Dip each floured fillet into the beer batter, ensuring it is fully coated.
Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding. Fry for 4–5 minutes per side, or until golden brown and crispy.
Remove the fried fish and drain on a plate lined with paper towels. Repeat with the remaining fish.
Serve immediately with lemon wedges and tartar sauce if desired. Pair with fries, coleslaw, or a fresh salad for a complete meal.