- 1 pound cod or haddock filet
- 12 ounce IPA or pale ale of your choice (citrusy, fruity, hoppy IPAs are best)
- 2 cups flour (plus 1/2 cup for dredging)
- 2–3 cups vegetable or canola oil (1/2 – 1 inch of oil in pan for frying)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of paprika
- salt and pepper to taste
- lemon wedges, for serving
- Pour 12 ounce IPA into a medium bowl, whisk in 2 cups of flour, one cup at a time, until smooth. Add garlic powder, onion powder, and paprika. Whisk and let sit for 10 minutes while prepping the fish. Place 1/2 cup of flour on a plate. Set aside.
- In a large dutch oven or cast iron skillet, bring 1/2 – 1 inch of oil to 365° F. If you don’t have a candy thermometer, place on medium-high heat for 5-7 minutes until oil is hot (you can test by adding a small sliver of fish, you want it to simmer vigorously when fish is added).
- Meanwhile, cut the cod filet into 4 equal pieces, pat dry with a paper towel and season with salt and pepper.
- Dredge cod filets in flour, and then submerge in the beer batter. Let excess drip off and then immediately transfer to the oil. Fry each piece for 3-4 minutes per side, flipping once until golden brown.
- Place cod filets on a paper towel lined plate to drain for 5 minutes before serving. Serve with lemon wedges, ketchup, tarter sauce, and rosemary fries.