1 cup all-purpose flour (125gr)
¼ cup cornstarch (32gr)
2 tsp. sugar (8 gr)
2 tsp. baking powder (8gr)
1 tsp. salt (4gr)
1 cup beer (240ml)
1 ½ lbs. fish filets, cut into 2” x 3” portions (680gr)
4–6 cup peanut oil for frying (950ml-1.4lt)
In a medium mixing bowl, combine the flour, cornstarch, sugar, baking powder and salt. Whisk in the egg and beer. Stir until smooth.
Add the peanut oil to a large Dutch oven. You pan should have enough peanut oil so that it is at least 2” (5cm) deep. Heat the peanut oil until it registers 350°F (176°C) on a deep-frying thermometer.
Prepare the fish filets by dipping them in the batter so they are completely coated. Carefully place the fish filets in the hot peanut oil. Cook the filet over medium heat until it is golden brown, about 3-4 minutes. Gently turn the filet over and cook on the other side for another 3-4 minutes.
Remove the filet from the cooking oil and place in a pan lined with paper towels. Keep warm in the oven until all the filets are cooking in this fashion.