Best Beer Battered Fish

1 LB of fish serves 2 or 3 adults, depending on appetite and amount of sides.
1 large egg
6 oz light- or medium-bodied lager
2 cups all-purpose flour [1 for batter, one for coating the fish]
1 tsp salt
 **I also added 1 tsp dried lemon peel**
5 cups vegetable oil { I actually use coconut oil on med-hi [ 7 or 8 on the dial]}
1 LB cod fish fillets

  • In a medium bowl, whisk egg, beer, salt, and flour, whisk until combined. 
  • 2] Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) 
Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. 
  • Fry, turning halfway through-- once you see the batter is getting golden brown — **about 5 minutes total per batch (adjust heat to maintain 375 degrees). 
  • With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. 
  • Season immediately with salt. Keep warm in a 200-degree oven.

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