Beer-battered Pollock Recipe

Prepare fish

If fillets are larger than 4–5 ounces each, cut them into portions about 1"–1½" wide so pieces cook evenly. Pat all fillets dry with paper towels to remove surface moisture; this helps the batter adhere.

Make dry batter mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until homogenous.

Add beer

Place the dry batter bowl over another bowl filled with ice or set the batter bowl in an ice bath. Gradually pour 1 cup very cold beer into the dry mix while whisking gently until just combined; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still fluid—add a splash more beer if too thick. Keep the batter cold (ice cubes in the batter bowl or return to ice bath) until ready to use; cold batter yields a crisper crust.

Season dredge flour

In a shallow dish combine 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. This will be used to lightly coat the fillets before dipping in batter.

Lightly dredge each dried fillet in the seasoned flour, shaking off excess. The thin flour layer helps the batter stick evenly.

Heat oil

Pour about 3–4 cups neutral oil into a deep heavy skillet or Dutch oven to a depth of approximately 1½"–2" (about 3–4 cups depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into the oil: it should sizzle and float up steadily with small bubbles.

Fry fish

Working in batches (do not overcrowd), hold a fillet by one end, dip or spoon batter to coat completely, then carefully lower into hot oil. Alternatively, dip the dredged fillet into the batter to coat fully and let excess drip off briefly before lowering into oil. Fry pieces 3–5 minutes per side (depending on thickness), turning once with tongs or a slotted spoon, until batter is deep golden brown and fish registers 145°F (63°C) or flakes easily with a fork. Maintain oil temperature between 325–350°F (160–175°C); adjust heat as needed.

Drain

Remove cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches to preserve crispiness.

Taste and season: sprinkle a small pinch of salt over hot fish if desired. Transfer to a platter and garnish with chopped parsley and lemon wedges. Serve immediately with malt vinegar or tartar sauce on the side.

Leftovers: store cooled fish in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.