Crispy Fried Fish: The Ultimate Guide to Perfectly Golden Fillets

In a medium bowl, whisk together the beer, flour, beaten egg, garlic powder, salt, and pepper until smooth. The batter should have a consistency similar to pancake batter. Adjust by adding a little more beer or flour if needed.

Let the batter rest for 10-15 minutes.

While the batter rests, prepare your fish. Cut the cod fillets into 4-inch pieces if they're larger. Pat them completely dry with paper towels.

In a separate shallow dish, whisk together the crushed cornflake crumbs with Cajun seasoning. Mix thoroughly.

Set up your workstation in this order: fish fillets, beer batter, seasoned cornflake mixture, and a plate lined with paper towels for the finished fish.

Heat oil in a deep pot or Dutch oven to 375°F (190°C).

Working with one piece at a time, dip the fish into the beer batter, allowing excess to drip off, then coat thoroughly in the cornflake mixture, pressing gently to adhere.

Carefully lower 2-3 pieces of coated fish into the hot oil (don't overcrowd the pot). Fry for 3-4 minutes until golden brown and crispy, turning once halfway through cooking.

Remove the fish with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Serve your Crispy Fried Fish immediately with lemon wedges.