- Vegetable or other light oil, for frying
- 2 pounds cod or other sustainable, firm, white, flaky fish filets, cut into 4- to 5-inch chunks
- Salt and pepper
- Wondra Superfine Flour, for dredging
- 1 bottle lager beer
- 2 cups flour
- 2 tablespoons, a couple of scant palmfuls, Old Bay Seasoning
- 1 teaspoon baking powder
- 1 egg, beaten
Preheat oil to 375F in countertop deep fryer or in 2 1/2 to 3 inches of oil in a large deep pot. Season fish with salt and pepper, and dredge lightly in Wondra. In large mixing bowl, whisk up batter of beer, flour, Old Bay, baking powder and egg. When oil is hot, dip fish 2 pieces at a time in batter and fry 4-5 minutes to deep golden.
Serve with Tartar Sauce.