Classic Beer-Battered Fried Fish

1. Prepare the batter

In a large bowl, combine the flour, corn starch, and salt. Crack the egg, separating the yolk from the white. Add the yolk to the bowl along with the beer and warm water. Mix until well combined. The batter may seem a bit lumpy, but that's okay. Let it rest for an hour. This resting time allows the gluten in the flour to relax and creates a lighter, crispier end result.

2. Whip the egg white

As the batter is resting, whip the egg white until it forms stiff peaks. This will help to lighten the batter. Refrigerate until needed.

3. Preheat the oil

Fill a large pot about halfway with vegetable oil and preheat it to 350°F (180°C). The oil needs to be hot enough to quickly cook the batter, but not so hot that it burns.

4. Prepare the fish

While the oil is heating, season the fish fillets with a pinch of salt.

5. Finish the batter

After the batter has rested for an hour, gently fold in the whipped egg white. This will give the batter a light, crispy texture.

6. Fry the fish

Dip each fish fillet into the batter, allowing any excess batter to drip off. Then, carefully place the fillets into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Cook the fish for about 4-5 minutes on each side, or until it's golden brown and cooked through. The fish should be just hot in the center.

7. Drain and serve

Once cooked, use a slotted spoon to remove the fish from the oil. Place it on a paper towel-lined plate to drain any excess oil and season with a pinch of salt. Serve the fish hot with your favorite sides like fries or coleslaw.