How to Make Beer Battered Fish Like a Chef

While the fish is curing, preheat canola oil (2 quarts) in a heavy bottomed pot or dutch oven to 350°F (176°C).

To make the batter, whisk together all-purpose flour (1 ¼ cups), garlic powder (1 Tbsp), cayenne (2 tsp), and white pepper (2 tsp) until fully combined. Whisk in 1 egg (1) and the beer (1 ¼ cups) until homogenous.

On a small baking tray, dredge cured fish (2 lb) in all purpose flour (1 ¼ cups), then dip the fish into the batter until completely coated. Once coated, gently lower into the hot oil (2 quarts) and fry until golden brown and crispy.

Using a wire mesh strainer or spider, transfer the fried fish (2 lb) to a wire rack lined baking tray and season with salt ( to taste).