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1
To make the batter: Combine the flour, cornstarch, beer, egg, and salt in a large mixing bowl and whisk well.
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2
The batter will be very light--slightly thinner than a regular pancake batter.
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3
over and refrigerate for at least 20 minutes, or up to 3 hours.
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4
Line a baking sheet with paper towels.
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5
Heat 3 inches of oil to 375F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
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6
While the oil is heating, dry the fish fillets between several thicknesses of paper towels.
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7
Season with the salt and pepper.
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8
Drop the fillets into the batter and toss with tongs to coat evenly.
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9
When the oil is hot, lift the fillets, one by one from the batter with the tongs, letting excess batter drip back into the bowl, and lower them into the oil, holding each fillet suspended in the oil for a few seconds to set the batter and prevent it from sticking to the bottom of the pot.
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10
The temperature of the oil will drop when the fish is added, but you overheated the oil, to 375F, to compensate for this.
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11
Dont let the oil come back over 350F once it recovers.
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12
Fry the fillets until deep golden brown, about 5 minutes.
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13
Transfer them to the paper towel-lined baking sheet with tongs.
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14
Serve the fish hot with the French fries, coleslaw, tartar sauce, lemon wedges, and malt vinegar.
