Instructions
Step 1: Heat vegetable oil in a deep pan or fryer to 350°F (175°C)./nStep 2: In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika./nStep 3: Add the egg and cold beer, whisking until a smooth batter forms./nStep 4: Pat fish strips dry with paper towels./nStep 5: Dip each strip into the batter, letting excess drip off./nStep 6: Carefully place battered fish into hot oil and fry in batches for 4–5 minutes until golden brown and crispy./nStep 7: Remove and drain on paper towels./nStep 8: Serve hot with lemon wedges and your favorite dipping sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.
Continue on the next page