Crispy Beer Battered Fish
3/4 cup all-purpose flour, divided
1 lb cod, sole or haddock fillets
1/2 tsp Old Bay Seasoning (optional)
1/4 tsp baking soda pinch salt
1/2 cup light beer or soda water
canola oil, for cooking (you could use whatever oil you prefer.)
Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets on a slight diagonal into 1-inch wide strips. In a medium bowl, whisk together the remaining 1/2 cup flour, Old Bay Seasoning, baking soda, salt and beer or soda water. The mixture will have the consistency of thin pancake batter. In a heavy pot, heat about two inches of oil until it’s hot but not smoking. Pat the fish strips dry with paper towel and dredge in the flour, shaking off any excess. Dip each piece o fish into the batter to coat well and gently place in the oil. Cook, turning as needed, for 4–5 minutes (longer if your pieces are thicker), until deep golden and cooked through. Inside of fish will flake easily when cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.
Serve with roasted potato wedges sprinkled with salt and pepper.