Ingredients: 

FOR THE FISH:

1 1/2 c. cornstarch, divided

4 tsp. kosher salt, divided, plus more for sprinkling

2 tsp. ground black pepper, divided

1 c. all-purpose flour

1 tsp. baking powder

1 tsp. paprika

12 oz. bottle lager, cold

Vegetable oil, for frying

3 lb. 1-inch thick skinless cod filets

Lemon wedges, for serving

Malt vinegar, for serving

FOR THE TARTAR SAUCE:

1 c. mayonnaise

1/3 c. dill pickle relish

1 tsp. lemon zest

2 tbsp. lemon juice

1 tbsp. chopped fresh dill

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

Steps to Make It: 

Step 1: For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.

Step 2: For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.

Step 3: In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.

Step 4: Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.

Step 5: Serve the fish with the tartar sauce, lemon wedges, and malt vinegar. 

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